Scallop Crudo Recipe
Cured hokkaido scallop, marinated peach, basil, mint, roasted corn, vandouvan crumble
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Ingredients
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Seafood
Fruits
Herbs
Vegetables
Spices
Method
Preparation
Cure the Scallops
Sprinkle the sea salt over the hokkaido scallops and drizzle with lemon juice. Let them cure in the refrigerator for 15-20 minutes.
Prepare the Peach
Slice the peach into thin wedges and marinate in a little lemon juice for about 10 minutes.
Roast the Corn
If using fresh corn, roast it on a grill or in an oven until lightly charred. Let it cool and then remove the kernels.
Assembly
Add the Garnishes
Sprinkle roasted corn kernels over the scallops and peaches. Tear the basil and mint leaves and scatter them on top.
Finish with Spice
Dust the dish with the vandouvan spice mix for a flavorful finish. Serve immediately.