Nova Scotian Scallop Crudo with Sumac Nuac Cham

Nova Scotian Scallop Crudo with Sumac Nuac Cham

All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode. We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.

Ingredients:

• 6 scallops size U15-20
• 1/4 cup (60ml) water
• 2 tbsp (29.6ml) sugar
• 2 tbsp (29.6ml) lime juice
• 1 carrot, diced fine
• 2 red Thai chiles
• 1 clove garlic, minced
• 2 tbsp (29.6ml) fish sauce
• 1 tbsp (14.8ml) sumac
• 2 sheets rice paper
• 1 cucumber, cut into ribbons with a vegetable peeler
• 10 g bean sprouts
• 1 bunch cilantro
• 1 bunch Thai basil
• Neutral oil such as canola or vegetable

Method:

Fry rice paper in 400 F (204 C) oil until puffed and break into pieces.

In a pot add water and sugar and heat until dissolved. Add carrot, chili, lime, fish sauce, garlic and sumac.

Slice scallops thin and season with nuac cham.

Garnish with cucumber, bean sprouts, and herbs.