Scallops Crudo with Vanilla Salt

Name: Scallops Crudo with Vanilla Salt
Yield: 4 servings
Ingredients: 4 large day boat Scallop:scallops; 1 tablespoon freshly squeezed Lime:lime juice; 1 teaspoon extra-virgin olive oil; Vanilla Salt; 1/8 teaspoon freshly grated Ginger:ginger; 3 Mint:mint leaves, sliced into chiffonade

Scallops San Francisco Bay Area New Year's Eve Asian Italian No-Cook Seafood Healthy Raw Shellfish Vanilla Bean Appetizer Fusion Crudo Easy

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4 servings Easy

Total: Under 5 mins Active: Under 5 mins

1 Rating

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

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Nutritional Information

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

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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.

Adapted from Staffan Terje

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.

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