Scallop Crudo Recipe
Grapefruit, Hazelnuts, Parsley Oil, Satsuma
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Ingredients
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Crudo Ingredients
Method
Preparation Directions
- 1
Prepare the Hazelnuts
Preheat the oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast for 10-12 minutes, until golden and fragrant. Let them cool, then chop coarsely.
- 2
Make Parsley Oil
In a small saucepan, bring water to a boil. Blanch the parsley in boiling water for 30 seconds, then transfer to an ice bath. Drain and squeeze out excess water. Blend the parsley with olive oil until smooth. Strain through a fine mesh sieve and set aside.
- 3
Prepare the Citrus
Segment the grapefruit and satsuma oranges, removing any seeds and pith. Reserve the juice for drizzling later.
- 4
Slice the Scallops
Using a sharp knife, slice the scallops thinly and arrange them on a chilled plate.
- 5
Assemble the Crudo
Top the scallop slices with grapefruit and satsuma segments. Drizzle with parsley oil and reserved citrus juice. Sprinkle with chopped hazelnuts, salt, and black pepper to taste.
