Scallops Crudo with Vanilla Salt Recipe
San Francisco’s Perbacco has a great assortment of crudo (the Italian take on sushi), but Chef Staffan Terje’s scallop version is our favorite.
What to buy: 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 as part of our no-cook recipe gallery.
- 4 large day boat scallops
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon 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. This sake merges 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.