Scallop Crudo Recipe
PICKLED APPLE HAKUREI TURNIP CHERVIL BAY OIL
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Ingredients
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Scallops
Pickled Apple
Chervil and Bay Oil
Method
Prepare the Scallops
- 1
Season the Scallops
Pat the fresh scallops dry with a paper towel. Season both sides with sea salt and black pepper. Set aside in the refrigerator while you prepare the pickled apple and bay oil.
Pickle the Apple and Turnip
- 2
Make Pickling Liquid
In a saucepan, combine the apple cider vinegar, water, sugar, and salt. Bring to a simmer over medium heat, stirring until the sugar and salt are dissolved.
- 3
Pickle the Vegetables
Remove the pickling liquid from heat and let it cool slightly. Place the thinly sliced Hakurei turnip and Honeycrisp apple in a jar or bowl and pour the pickling liquid over them. Ensure all slices are submerged. Let it pickle for at least 30 minutes or up to 2 hours in the refrigerator.
Prepare Chervil and Bay Oil
- 4
Infuse the Oil
In a blender, combine the chopped chervil leaves, bay leaves, and olive oil. Blend on high until the mixture is smooth and well combined. Strain the oil through a fine mesh sieve or cheesecloth to remove the solids. Set aside.
Assemble the Dish
- 5
Plate the Scallops
Arrange the seasoned scallops on a serving plate. Top with the pickled apple and turnip slices. Drizzle with the chervil and bay oil. Garnish with additional chervil leaves if desired.