Scallops Crudo with Vanilla Salt
TIME/SERVINGS
Total: Under 5 mins
Active: Under 5 mins
Makes: 4 servings
From: Perbacco , by Adapted from Staffan Terje
San Francisco’s Perbacco has a great assortment of crudo (the Italian take on sushi), but this scallop version is our favorite.
What to buy: The Monterey Bay Aquarium’s Seafood Watch program recommends avoiding wild-caught sea scallops from the mid-Atlantic. 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.
This recipe was featured in our 2007 no-cook story.
- 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
- 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.
- Scatter ginger and mint over the dish and serve.
Beverage pairing: Tōzai Living Jewel Junmai Sake, Japan. A simple dish with a lot of purity deserves something similar. A sake like this one fits the bill, merging gentle flavors of tropical fruits, flowers, and some spice atop a clean, well-balanced palate with enough body to hold its own with the rich scallops.
COMMENTS | ADD YOUR OWN
Eleven Madison Park in NY does nearly the same dish.. interesting...