This dish is part of the One BIG Recipe: Halibut Dinner [1]
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.