Scallop Crudo

Information

Difficulty: Intermediate
Prep Time: 20 minutes
Cooking Time: 0 minutes
Total Time: 20 minutes
Serves: 8
Nutrition Per Serving(Cals/Fat/Protein/Carbs): 62/0.5g/10g/4g
Total Cost/Cost Per Serving: $16.48/$2.06

Ingredients

1 lb. dry packed USA U12-15 scallops, previously frozen
1 English cucumber
1/2 lemon
Sriracha chili sauce

Equipment

Cutting Board
Chef's Knife
Serving Platter

Instructions

Note: Ensure scallops are dry-packed and a product of the USA for safety. Consuming raw or undercooked seafood may increase risk of food-borne illness. U12-15 indicates 12-15 scallops per pound.

1. Thaw scallops, if frozen. Pat dry and set on cutting board. Examine scallop for muscle along one side. If present, carefully remove with knife.

2. Turn scallop onto narrow side, with flatter sides facing left and right. Carefully slice scallop into four even 1/2 inch slices. Repeat with others and set aside.

3. Slice cucumber into 1/2 inch slices, one slice for each piece of scallop.

4. Cut 1 inch off each end of lemon. Slice lemon into 6 wedges.

5. Cut lemon perpendicular to the peel into extremely thin (1/16in.) slices.

6. Arrange cucumber slices on platter. Place one lemon slice in the middle of each cucumber. Place one piece scallop on top of each piece of lemon. Garnish with one small dot of sriracha directly in the middle of the scallop.

7. Serve immediately or cover and place in refrigerator.

Pairs With

Chablis
Chardonnay
Dessert Wines
Hard Apple Ciders
Lagers & Pilsners