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Ingredients
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Scallop Crudo
Method
Preparation
- 1
Prepare the scallops
Rinse the fresh scallops under cold water and pat them dry with paper towels. Slice each scallop into thin rounds, about 1/4 inch thick, and arrange them on a chilled plate.
- 2
Make the ajo blanco
In a blender, combine 1 cup of ajo blanco soup with a drizzle of olive oil and fresh lemon juice. Blend until smooth and adjust seasoning with sea salt and black pepper. Set aside.
- 3
Prepare the almonds
Toast the Marcona almonds in a dry skillet over medium heat for about 3-5 minutes until they are golden and fragrant. Let them cool, then roughly chop them.
- 4
Prepare the grapes
Wash the seedless grapes and cut them in half. Set aside.
- 5
Prepare the cucumber
Peel the cucumber, slice it thinly, and then cut the slices into small, bite-sized pieces. Set aside.
- 6
- 7
Season and serve
Finish the dish with a sprinkle of sea salt and freshly cracked black pepper. Serve immediately as a refreshing appetizer.