Smoked Scallop Crudo Recipe
jimmy nardellos, turnips, ‘nduja, puffed black rice, preserved lemon
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Ingredients
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Seafood
Vegetables
Condiments
Garnishes
Method
Preparation
- 1
- 2
Smoke the Scallops
Using a stovetop smoker or a smoking gun, lightly smoke the scallops for about 5 minutes. Alternatively, you can use a grill with wood chips to infuse smoke flavor. Let them cool slightly.
- 3
Slice the Turnip
Peel the turnip and slice it thinly using a mandoline or a sharp knife to create delicate rounds. Set aside.
- 4
Prepare the Peppers
Remove the stems and seeds from the Jimmy Nardello peppers, then slice them into thin strips.
- 5
Prepare the Preserved Lemon
Remove the flesh from the preserved lemon and finely chop the rind. Set aside.
Assembly
- 6
Combine Ingredients
In a mixing bowl, combine the smoked scallops, sliced turnips, Jimmy Nardello pepper strips, and chopped preserved lemon rind. Gently toss to mix.
- 7
Plate the Crudo
On serving plates, arrange the mixture in a decorative manner, allowing the colors and textures to shine.
- 8
Add 'Nduja
Dot the mixture with small amounts of 'nduja, allowing the spicy flavor to meld with the other ingredients.
- 9
Garnish with Puffed Rice
Sprinkle the puffed black rice over the top for added crunch and visual appeal.
