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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Rate

4 servings Easy

(1) Total: Under 5 mins Active: Under 5 mins

PREVIOUS: Cochon's Satsuma Mojito NEXT: Vanilla Salt

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

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

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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