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Three variations for Scallop Crudo in the Half Shell

Crudo makes the most of these tender, sweet sushi-grade scallop.  And serving them in the half shell honors and celebrate the beauty of nature's design - plus its a sure way to make your instagram food photos get extra likes!  Because, really, who else has sushi-grade scallops in the half shell as home?!.

Wasabi-Ginger Sauce: Whisk together 2 tablespoons avocado oil, 1 1/2 tablespoons fresh lime juice, 1 tablespoon wasabi paste (freshly grated if possible) and 1/2 teaspoon finely grated fresh ginger; season with fleur de sel. Drizzle on the scallops and serve in the half-shell.

Lemon and Piment d'Espelette: Drizzle extra-virgin olive oil and fresh lemon juice on the scallops and season with fleur de sel and piment d'Espelette (red pepper powder from Basque Country; available at lepicerie.com) and serve.

Pecans and Ponzu Sauce:  Drizzle the sliced scallops very lightly with ponzu sauce and dot each slice with a small drop of aged balsamic vinegar. Sprinkle 2 tablespoons finely chopped toasted pecans on top and serve right away.

The trick to a great crudo, is to start with excellent ingredients and simply accentuate the natural favors and textures of the raw ingredients, so please dont drown the beautiful scallops in sauces or spices.  So much love and attention to detail has gone into raising these scallops in the cleanest waters, handling them with care, processing and blast freezing them as quickly as possible to lock in the flavor and texture. 

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