Sunday, April 28, 2019

Scallop Crudo III

Today just seem to be a scallop crudo day at my house! It is impossible to be full by eating a single scallop at a time! And if I am consuming at this rate then I will definitely extend my scallop supply easily until the next scallop season! Thank you, Mike Anderson and his crew of Rimrack Fish for the fresh-off-the-boat sea scallops!

Today I also feel a bit daring to share this abstract piece with you. Don't let the pink liquid scare you. It is from a little of the freshly squeezed blood orange juice! 😀

scallop crudo III
scallop crudo III

Scallop Crudo III


7 thinly sliced English cucumber circles
1 large sea scallop, tough muscle removed and discarded, thinly sliced
5 thinly sliced red onion, soaked in cold water, squeezed out the liquid prior to using
Meat from 1-2 cooked Salted Green Crabs (Ba Khia), depending on your preference
Several small pinches of dried lime, lemon, blood orange zest
Several small pinches of finely chopped fresh cilantro
Several small pinches of dried red hot chili peppers
A very small pinch of sea salt
A drizzle of freshly squeezed blood orange juice
A drizzle of extra virgin olive oil


Use your imagination and creativity to arrange the ingredients or as per photo. Arrange the cucumber slices in a circle on a plate. Arrange the slices of scallop between the cucumber slices. Use the ends of the scallop slices for the center to add height. Arrange the onion around the center piece. Scatter the crab meat, zest, cilantro, peppers and sea salt on top. Lastly drizzle the entire plate with juice and oil.

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