Scallop Crudo Recipe
Castelvetrano Tapenede, Peruvian Peppers, King Crab, Kumquat Aioli
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Tapenade
In a food processor, combine the Castelvetrano olives, 1 tablespoon of olive oil, and salt. Process until smooth. Set aside.
- 2
Make the Kumquat Aioli
In a small bowl, combine the kumquats (deseeded), garlic, lemon juice, and remaining olive oil. Mash together until it becomes a smooth paste. Adjust seasoning with salt and black pepper.
- 3
Prepare the Scallops
Thinly slice the fresh scallops and arrange them on a serving plate.
- 4
Add Toppings
Top the scallop slices with the king crab meat and finely sliced Peruvian peppers.
- 5
- 6
Serve
Serve immediately as a fresh appetizer.
