SCALLOP CRUDO
A way to prepare fresh / defrosted raw scallops that allows them to shine
Equipment
- Heat resistant platter
- Kitchen butane torch
Ingredients
- 8 fresh raw scallops Assuming 4 Bay scallops per person. Less scallops required if larger scallops are used. Defrosted, see blog tips.
- Yuzu pepper
- coarse sea salt
- fresh lime juice
- 2 shiso leaves
- thinly sliced leeks / scallions for garnish
Instructions
- Halve scallops to ½" (1cm) height, allowing the small striated muscle to be used as a hinge when butterflied.8 fresh raw scallops
- Place the interior side onto a heat resistent platter and torch the exterior of each scallop.
- Flip each scallop over so that the interior of the scallop is facing up.
- Place a dab of yuzu pepper on each half of the scallop.Yuzu pepper
- Add coarse salt grains to each hald (about 3 to each half)coarse sea salt
- Squeeze a drop or two of fresh lime juice onto each half.fresh lime juice
- Chiffonade the shiso leaves and sprinkle onto each half.2 shiso leaves
- Garnish with finely sliced leeks.thinly sliced leeks / scallions
Video
Nutrition
Serving: 2gCalories: 41kcalCarbohydrates: 2gProtein: 7gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gTrans Fat: 0.01gCholesterol: 14mgSodium: 235mgPotassium: 123mgVitamin A: 2IUCalcium: 4mgIron: 0.2mgNet Carbohydrates: 2g
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