Scallop Crudo with Poblano Crema Recipe

Directions

1. 1.

   Char the jalapeno and poblano over an open flame until the skin is burnt and the peppers have softened. Add to a bowl, cover tightly with compostable cling film and let sit for 5 min. 

2. 2.

   Gently peel the charred skin from the pepper, removing most but not all of the skin. Remove the seeds and add the pepper meat to a blender along with the other crema ingredients. Blend until very smooth and creamy and season with salt to taste.

3. 3.

   Separate the scallops from the half shell by either gently pulling the meat from the shell or using a butter knife to scrape the meat from the shell. Pat dry and lightly salt with sea salt the shells and meat.

4. 4.

   Put 1 tsp of the crema onto the scallop half shell, top with the scallop meat, then with the caviar and EVOO, and a chive or dill plush for garnish.

5. 5.

   Add regular or smoky salt to the top and a small sprinkle of Aleppo.