Scallops Crudo with Vanilla Salt
Save (57)
Ingredients (6)
- 4 large day boat scallops
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon extra-virgin olive oil
- Vanilla Salt
- 1/8 teaspoon freshly grated ginger
- 3 mint leaves, sliced into chiffonade
- Calories28
- Fat1.25g
- Saturated fat0.19g
- Trans fat0.0g
- Carbs1.14g
- Fiber0.02g
- Sugar0.07g
- Protein3.04g
- Cholesterol6.0mg
- Sodium98.14mg
- Nutritional Analysis per serving (4 servings) Powered by
San Francisco’s Perbacco has a great assortment of crudo (the Italian take on sushi), but Chef Staffan Terje’s scallop version is our favorite.
What to buy: Make sure to buy the freshest scallops you can find, and let your fishmonger know you’ll be serving them raw so he or she gives you a top-quality selection.
This recipe was featured as part of our no-cook recipe gallery.
Instructions
- 1Slice each scallop horizontally into four thin disks and arrange on a serving dish. Drizzle with lime juice and olive oil, then sprinkle with a generous pinch of Vanilla Salt.
- 2Scatter ginger and mint over the dish and serve.
Beverage pairing: Tōzai Living Jewel Junmai Sake, Japan. A simple dish with a lot of purity deserves something similar. This sake merges gentle flavors of tropical fruits, flowers, and some spice atop a clean, well-balanced palate with enough body to hold its own with the rich scallops.
Recommended from Chowhound
Get fresh food news delivered to your inbox
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
