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Raw scallops are WAY better in my opinion, so much sweeter and just so good! The texture is also perfect, when overcooked they can be chewy but not raw.

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Scallops Crudo with Shallot, Caper + Serrano Sauce

By Nadia Aidi
Raw scallops are WAY better in my opinion, so much sweeter and just so good! The texture is also perfect, when overcooked they can be chewy but not raw.

Ingredients 

  • 8 U-10 Dry Scallops
  • 2 small shallots or 1 large
  • 3 tbsp capers
  • 1 serrano, sliced
  • 2 tbsp caper juice
  • 1 tbsp tamari
  • 1 tsp dijon mustard
  • 2 tbsp chives
  • 2 tbsp dill
  • 1/2 lemon juice
  • 1/4 cup olive oil
  • 2 persian cucumbers, thinly sliced
  • Japanese mayo
  • Micro arugula
  • Flaky sea salt

Directions 

  • Chop the shallot, serrano and capers together, then using the back of your knife form a paste
  • Add that to a bowl with the chives, dill, dijon, tamari, caper juice, lemon and drizzle the olive oil as you mix
  • Cut the foot off the scallops, slice them and slice your cucumber
  • Arrange the cucumber on a plate, add the scallops on top and drizzle the sauce on top
  • Add the japanese mayo on top to balance the acidity, arugula and flaky sea salt to taste

Nutrition information is automatically calculated, so should only be used as an approximation.

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