Scallop Crudo

This dish is part of the One BIG Recipe: Halibut Dinner

SCALLOP CRUDO

Ingredients:

• 1 firm medium peach
• 12 large diver scallops, sushi-grade (U 8-10 count)
• 2 limes, juice and zest
• ¼ cup (60 ml) blanched, slivered almonds, toasted
• ½ bunch chives, finely chopped
• Flakey sea salt
• Pepper
• Avocado oil

Method:

Cut the peach into matchsticks: halve and remove pit, cut halves into thin, long slices, stack slices and cut stacks into long narrow sticks.

Pat the scallops dry. Slice each into 3 coins and transfer to a plate.

Refrigerate until needed for plating.

To Serve:

Divide the sliced scallops onto six small, chilled plates.

Zest the lime over the scallops, squeeze over the juice.

Garnish with toasted almonds, matchstick peaches, chopped chives, avocado oil, flakey sea salt, and fresh cracked black pepper.

Serve immediately.