Scallop Crudo Recipe
cured hokkaido scallop, marinated peach, basil, mint, roasted corn, vandouvan crumble
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Ingredients
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Seafood
Marinade
Herbs
Vegetables
Crumble
Method
Preparation of Scallops
Curing the Scallops
Slice the Hokkaido scallops thinly and place them in a shallow dish. In a small bowl, mix lemon juice, olive oil, and salt. Pour the marinade over the scallops and let them cure in the refrigerator for at least 30 minutes.
Preparing the Peach
Marinating Peaches
Pit and slice the ripe peaches. In a bowl, toss the sliced peaches with a bit of salt and let them sit to marinate for about 15 minutes.
Making the Crumble
Vandouvan Crumble
In a mixing bowl, combine panko breadcrumbs, melted butter, and Vandouvan spice blend. Mix well until the breadcrumbs are evenly coated. Spread the mixture onto a baking sheet and toast in the oven at 350°F (175°C) for about 10 minutes or until golden brown.
Plating
Assembling the Dish
On a serving plate, arrange the cured scallops, marinated peach slices, and roasted corn kernels. Garnish with fresh basil and mint leaves. Sprinkle the Vandouvan crumble on top for added texture.