Crudo makes the most of these tender, sweet sushi-grade Peruvian scallops. 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?!.
Passionfruit Nasturtium Scallop Crudo Recipe: Chef Bernadette (@born.under.the.sun) made this Seatopia Scallops Crudo with in a fresh passionfruit brine with celery nasturtium leaf gremolata, and wild foraged kelp. When you have access to award winning quality ingredients at home, the world is your oyster - or scallop! Thank you for sharing this gorgeous photo Chef @born.under.the.sun
Wasabi-Ginger Scallop Crudo Recipe: 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 Scallop Crudo Recipe: 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 Scallop Crudo Recipe: 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.
Strawberry-Rubarb Aguachile with @seatopia Peruvian cultured Scallops by the talented @chefpaulbasciano
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.