Scallop Crudo
Scallop Crudo ❤️ 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 shallot
- 3 tbsp capers
- 1 serrano sliced
- 2 tbsp caper juice
- 1 tbsp tamari or soy sauce
- 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 for topping
- Micro arugula for topping
- Flaky sea salt
Instructions
- First, chop the shallot, Serrano and capers together, then using the back of your knife form a paste.
- Secondly, add that to a bowl with the chives, dill, dijon, Tamari, caper juice, lemon and drizzle the olive oil as you mix.
- Then, cut the foot off the scallops, slice them and slice the cucumber.
- Arrange the cucumber on a plate, add the scallops on top and drizzle the sauce on top.
- Lastly, add the Japanese mayo on top to balance the acidity, arugula and flaky sea salt to taste.
Nutrition
Calories: 322kcal, Carbohydrates: 10g, Protein: 10g, Fat: 28g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 20g, Trans Fat: 0.01g, Cholesterol: 15mg, Sodium: 1334mg, Potassium: 339mg, Fiber: 2g, Sugar: 3g, Vitamin A: 253IU, Vitamin C: 9mg, Calcium: 37mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.