Scallop Crudo Recipe
Cured Lemon, Cucumber Juice, Sesame, Rosemary Seeds
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Ingredients
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Seafood
Curing Mixture
Cucumber Juice
Garnish
Method
Preparation of Scallops
- 1
Curing the Scallops
In a small bowl, mix the lemon juice, sea salt, and olive oil. Add the scallops and ensure they are well coated. Cover and refrigerate for at least 30 minutes to allow the scallops to cure.
Cucumber Juice
- 2
Extracting Cucumber Juice
Wash the cucumber thoroughly. Cut off the ends and chop the cucumber into chunks. Place the cucumber in a blender and blend until smooth. Strain the blended cucumber through a fine mesh sieve or cheesecloth to extract the juice. Set aside.
Assembly
- 3
Plating the Dish
Once the scallops have cured, remove them from the refrigerator. On a serving plate, drizzle some cucumber juice. Arrange the scallops beautifully on top of the cucumber juice. Sprinkle sesame seeds and fresh rosemary leaves over the scallops for garnish.
