Scallops Crudo with Shallot, Caper + Serrano Sauce
Serves 2
30 mins prep
35 mins cook
65 mins total
raw scallops are WAY better in my opinion, so much sweeter and just so good! The texture is also perfect, when overcooked they can be chewy but not raw!
0 servings
1. Chop the shallot, serrano and capers together, then using the back of your knife form a paste like I do in the video. 2. Add that to a bowl with the chives, dill, dijon, tamari, caper juice, lemon and drizzle the olive oil as you mix. 3. Cut the foot off the scallops, slice them and slice your cucumber. 4. Arrange the cucumber on a plate, add the scallops on top and drizzle the sauce on top. 5. Add the japanese mayo on top to balance the acidity, arugula and flaky sea salt to taste.
