Scallop Crudo With Basil Oil
4
servings
Appetizer
Course
Print Recipe
Ingredients
Directions
Crudo
6
scallops
Basil oil
1
cucumber
Squeeze of lemon
1 sm
shallot, thinly sliced
Microgreens (such as arugula, radish)
Pinch of flaky sea salt
Basil Oil
1 c
packed basil leaves
½ c
extra-virgin olive oil
Pinch of flaky sea salt
When raw, scallops possess a mild and sweet flavor. In this recipe, I added a layer of summery flavor with a basil-infused olive oil.
Directions
Basil Oil
- Bring a pot of water to a boil. Prepare an ice water bath. Drop the basil leaves in the boiling water for 1 minute. With a slotted spoon, remove the leaves and place in the ice bath to cool down. Drain. Squeeze out water and dry with paper towels.
- Place the blanched basil, oil, and salt into a blender and puree until very smooth. Strain through a fine mesh sieve.
Crudo
- Place the scallops in the freezer for 10 minutes.
- Drizzle some basil oil on the bottom of a shallow serving bowl. Slice the cucumber into thin rounds and place in the bowl.
- Remove the scallop from the freezer. Slice the scallops thinly, in thirds horizontally, with a sharp knife and lay the slices on the plate, overlapping slightly with the cucumber. Squeeze a little lemon juice on top.
- Garnish with shallots and microgreens. Season with sea salt.
Linda Schneider
Linda Schneider is a home cook who is obsessed with good food and all things local. Follow her adventures at Wild Greens and Sardines.