Restaurants›St. Jack›Scallop Crudo Recipe

Scallop Crudo Recipe

Inspired by St. Jack
Time30m
Serves2

CUCUMBER, FROZEN HONEYDEW VINEGAR, MINT, LEMON OIL

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Ingredients

Method

Directions

1

Prepare the Honeydew Vinegar

In a blender, combine the frozen honeydew melon and white wine vinegar. Blend until smooth, then strain through a fine mesh sieve to remove any solids. Set aside.

2

Prepare the Cucumber

Slice the cucumber thinly using a mandoline or a sharp knife. Set aside.

3

Prepare the Scallops

Using a sharp knife, slice the scallops into thin rounds. Arrange them neatly on a serving plate.

4

Assemble the Dish

Drizzle the honeydew vinegar over the scallop slices. Arrange the cucumber slices on top of the scallops.

5

Finish with Garnish

Drizzle lemon oil over the dish, sprinkle with salt and pepper, and garnish with fresh mint leaves. Serve immediately.