Scallop Crudo 3 Ways


The fishmonger at my local farmers market has the most amazing scallops – fresh and meaty. This week I was inspired by Food & Wine magazine to serve the raw with 3 sauces – magnific!!

6 scallops sliced thin

Arrange them in 3 circles on two plates and top with sauces.

Wasabi Ginger
2 TBSP canola oil
1 1/2 TBSP lime juice
1 TBSP wasabi paste
1/2 tsp finely grated ginger
Pinch of salt

Whisk together and drizzle over scallops. Sprinkle with a few thinly sliced scallions.

Lemon and Espelette
Drizzle your best olive oil and lemon juice over the scallops, season with sea salt and espelette.

Pecan and ponzu
Drizzle a little ponzu over the scallops, dot with balsamic glaze and sprinkle with tasted finely chopped pecans.


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