Scallop Crudo
You can almost hear the waves lapping.
By Erin Henderson
This crudo was inspired by one I had last spring at Ardo, an Italian restaurant in Toronto. It was lemony and bright and utterly delicious. I asked for the recipe, but they were (I think intentionally) vague about it.
Digging deep into my repertoire of cooking classes, I recreated it, to the best of my ability, at home.
Now, be warned: scallops are eye-wateringly expensive right now. Like, truly shocking. So this is a starter that’s probably best reserved for small dinner parties on special occasions.
You also may like: Shrimp Ceviche
Crudo means raw in Italian. Unlike ceviche, which is “cooked” in citrus juice, crudo is served as-is. I recommend about 1½, U10 (under 10 per pound) scallops per person, which are the big, fat, meaty ones.
I buy a lemon infused olive oil from one of those bottle-your-own oil and vinegar shops that are popping up all over the place. I really think it’s worth it, as you can use the flavored oil it in pasta, salads, and any dish that could use a little lemony lift.
Scallop Crudo
I know this all seems like a lot – pricey scallops and special oil and all the “pinkies up” ingredients. But keep in mind this is a super simple preparation which means there’s nothing to hide behind. Top quality ingredients really are necessary here; to get the best results please use what I recommend, otherwise you may be disappointed in the outcome – and the expense.
Serves: 4, as a starter
Chef level: easy
Special equipment: microplane, small blender such as a nutri-bullet, very sharp knife
Ingredients:
- 6 fresh scallops
- ¼ cup lemon infused olive oil
- Juice of one lemon, divided
- 1 Tbsp lemon zest
- 1 tsp Maldon salt
- ¼ cup pistachios, shelled, toasted, and finely chopped
- 1 handful arugula microgreens
- 1 red chili pepper, sliced on the bias
How to Make It:
- Place the scallops in the freezer for 10 minutes to firm up slightly.
- Zest a lemon with a rasp, then juice it.
- Into a small, high-speed blender, add the lemon oil, 2 Tbsp lemon juice and a small pinch of salt. Blend until creamy, set aside.
- Carefully slice each scallop horizontally into 3-4 discs.
- Onto a rimmed platter, pour the lemon oil on the bottom. Layer the scallops on top. Sprinkle with Maldon salt, lightly crushing the bigger piece in your fingers. Scatter the toasted pistachio pieces, red pepper, and microgreens over top.
- Serve immediately.
Wine Pairing:
Scallops, while light, are also naturally rich, and that demands a high-acid wine to enliven the decadence. With the raw preparation and influence of lemon, I would like to echo those flavours with an Italian Vermentino, or zesty Alvarinho from the Vinho Verde in Portugal.
