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:

1. 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.
2. When ready to serve, gently toss the arugula with the orange juice.
3. Arrange the scallops rounds on chilled serving plates. Place mounds of arugula nearby. Drizzle both with the olive oil.
4. 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.
5. Serve immediately.

 

All recipes for Eva’s B were developed and written by Chef Eva Bee.