Scallops Crudo With Vanilla Salt |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I went to a great Italian restaurant a few months ago, in San Francisco. Perbacco has a great assortment of crudo (the Italian take on sushi), but this scallop version is my favorite. What to buy: The Monterey Bay Aquarium’s Seafood Watch program recommends avoiding wild-caught sea scallops from the mid-Atlantic. Read more . Instead, go for wild-caught sea scallops from the northeast Atlantic or Canada. Make sure to buy the freshest scallops you can find, and let your fishmonger know you’ll be serving them raw so he or she gives you a top-quality selection. Ingredients:
4 large day boat scallops |
1 tablespoon freshly squeezed lime juice |
1 teaspoon good-quality extra-virgin olive oil |
vanilla salt |
1/8 teaspoon freshly grated ginger |
3 mint leaves, sliced into chiffonade |
to make vanilla salt, all you do is scrape out the insides of a vanilla bean and put it into a 1/4 cup of salt. let it sit for 2 days and it'll be ready to use. easy |
Directions:
1. Slice each scallop horizontally into four thin disks and arrange on a serving dish. Drizzle with lime juice and olive oil, then sprinkle with a generous pinch of Vanilla Salt.
2. Scatter ginger and mint over the dish and serve
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