Scallop Crudo Lemon Shooters

March 31st, 2013 § 0 comments § permalink

crudo

Chili Mint Scallop Crudo with Shaved Baby Fennel and Ginger
Serves 6
Ingredients
6 large scallops, (side muscle removed) and sliced thin and cut into strips
2 teaspoons salt
Juice of 1 lemon
Juice of 1 lime
Juice of ½ orange
2 tablespoons champagne vinegar
1 tablespoon olive oil
1 teaspoon lemon zest
1 teaspoon orange zest
1 teaspoon lime zest
1 teaspoon ginger, chopped fine or grated
2 teaspoons fresh red chili, de-seeded and sliced  into super thin strips any length no more than half an inch
1 teaspoon fresh green chili, de-seeded and sliced  into super thin strips any length no more than half an inch
1 tablespoon fresh parsley, chopped fine
1 tablespoon fresh mint, chopped fine
2 baby fennel bulbs, shaved thin
Baby Arugula ( handful)
Lemon sliced, sliced thick enough to hold goods on top
Flake salt
Directions
Place the sliced scallops in a large bowl and sprinkle with salt, let sit for a few minutes. In separate bowl whisk together the citrus juice, oil, zest, chilies and herbs until well combined. Pour over the scallops and mix well. Let stand in the refrigerator for about 20 minutes before serving.  Add the shaved fennel in to the mixture in the last 5 minutes before serving, mix well.   For serving, arrange the lemon sliced on a flat surface, wooden cutting board, or serving dish.  Lay a few baby arugula leaves down over the lemon slices ( about 3-4 depending on the size of the leaves, you want it to be flat).  Add a spoon full of the scallop crudo a top the lemon making sure you get even amounts of scallop and fennel and chilies, you may even have to add fennel and chilies or extra scallop piece by hand.  Sprinkle the finished goods with a tiny pinch of flake salt.  To eat pick up the lemon slice like it is an oyster shell and slide the crudo into your mouth!

Serves 6

Ingredients

6 large scallops, (side muscle removed) and sliced thin and cut into strips
2 teaspoons salt
Juice of 1 lemon
Juice of 1 lime
Juice of ½ orange
2 tablespoons champagne vinegar
1 tablespoon olive oil
1 teaspoon lemon zest
1 teaspoon orange zest
1 teaspoon lime zest
1 teaspoon ginger, chopped fine or grated
2 teaspoons fresh red chili, de-seeded and sliced  into super thin strips any length no more than half an inch
1 teaspoon fresh green chili, de-seeded and sliced  into super thin strips any length no more than half an inch
1 tablespoon fresh parsley, chopped fine
1 tablespoon fresh mint, chopped fine
2 baby fennel bulbs, shaved thin
Baby Arugula ( handful)
Lemon sliced, sliced thick enough to hold goods on top
Flake salt

Directions

Place the sliced scallops in a large bowl and sprinkle with salt, let sit for a few minutes. In separate bowl whisk together the citrus juice, oil, zest, chilies and herbs until well combined. Pour over the scallops and mix well. Let stand in the refrigerator for about 20 minutes before serving.  Add the shaved fennel in to the mixture in the last 5 minutes before serving, mix well.   For serving, arrange the lemon sliced on a flat surface, wooden cutting board, or serving dish.  Lay a few baby arugula leaves down over the lemon slices ( about 3-4 depending on the size of the leaves, you want it to be flat).  Add a spoon full of the scallop crudo a top the lemon making sure you get even amounts of scallop and fennel and chilies, you may even have to add fennel and chilies or extra scallop piece by hand.  Sprinkle the finished goods with a tiny pinch of flake salt.  To eat pick up the lemon slice like it is an oyster shell and slide the crudo into your mouth!


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