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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.
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.
by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...