Scallop Crudo Recipe

Inspired by Corner Kitchen

Time2h

Serves2

Pickled Shallots, Cured Yolk, Chili Oil and Orange Gele

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Ingredients

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Ingredients for Scallop Crudo

8 pieces Fresh scallops

2 medium Shallots

0.42 cup (100 ml) red wine vinegar

1 tbs granulated sugar

1 tsp Celtic sea salt

2 large Egg yolks

3 3/8 tbsp (50 ml) olive oil

1 tsp Chili Flakes

0.42 cup (100 ml) Fresh orange juice

2 sheets Gelatin sheets

0.71 oz (20 g) Fresh herbs (like dill or microgreens)

to taste to taste black pepper

Method

Preparation Steps

Pickled Shallots

Thinly slice the shallots and place them in a small bowl. Combine red wine vinegar, sugar, and salt in a saucepan over medium heat until the sugar dissolves. Pour the mixture over the shallots and let them marinate for at least 30 minutes.

Cured Yolk

In a small bowl, mix the egg yolks with salt. Place the mixture in a small dish and cover with plastic wrap. Let it cure in the refrigerator for at least 2 hours.

Chili Oil

In a small saucepan, heat the olive oil over low heat. Add chili flakes and let it infuse for about 10 minutes. Strain the oil into a small bowl and set aside.

Orange Gelee

Soak the gelatin sheets in cold water for about 5 minutes. Heat orange juice in a saucepan until warm, then add the softened gelatin and stir until completely dissolved. Pour into a shallow dish and refrigerate until set, about 1 hour.

Assemble the Dish

Thinly slice the scallops and arrange them on a serving plate. Top with pickled shallots, crumbled cured yolk, and a drizzle of chili oil. Cut the orange gelee into small cubes and place them around the scallops. Garnish with fresh herbs and black pepper to taste.