Scallop Crudo | Eva’s B
Ingredients:
- 12 ounces (340 g) fresh dry-packed scallops
- 2 cups (470 ml) baby arugula
- ½ cup (120 ml) orange juice
- Extra-virgin olive oil, for drizzling
- Lemon juice and zest, for garnish
- Flaky salt for garnish
- Aleppo pepper, for garnish
- Pickled shallots, to garnish
Method:
- Thinly slice the scallops horizontally into ¼ -inch (6 mm) rounds no more than 20 minutes before serving. Place on a plate and refrigerate until ready to serve.
- When ready to serve, gently toss the arugula with the orange juice.
- Arrange the scallops rounds on chilled serving plates. Place mounds of arugula nearby. Drizzle both with the olive oil.
- Squeeze the lemon juice over the scallops. Sprinkle the scallops with lemon zest, flaky salt, and Aleppo pepper. Place piles of pickled shallots around the plate.
- Serve immediately.
All recipes for Eva’s B were developed and written by Chef Eva Bee.