Restaurants›BOTANIST›Charred Scallops Crudo Recipe

Charred Scallops Crudo Recipe

Inspired by BOTANIST
Time30m
Serves4

white asparagus, rhubarb, elderflower

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Seafood

Vegetables

Condiments

Garnish

Method

Preparation

1

Prepare the Scallops

Pat the scallops dry with a paper towel. Heat olive oil in a skillet over medium-high heat and season scallops with sea salt and black pepper. Sear the scallops for 2-3 minutes on each side until nicely charred.

2

Prepare the Asparagus

Trim the white asparagus ends and blanch in boiling salted water for 2-3 minutes until tender but still crisp. Immediately plunge into ice water to stop cooking. Drain and cut into 2-inch pieces.

3

Prepare the Rhubarb

Slice the rhubarb into thin strips and marinate in elderflower syrup for about 15 minutes.

Assembly

4

Plate the Dish

On a serving plate, arrange the charred scallops, blanched asparagus, and marinated rhubarb. Drizzle with additional elderflower syrup and a touch of olive oil. Garnish with microgreens.