Scallop Crudo With Basil Oil
4
servings
Appetizer
Course
Print Recipe
Ingredients
Directions
Crudo
6
scallops
Jump
Basil oil
Jump
1
cucumber
Jump
Squeeze of lemon
Jump
1 sm
shallot, thinly sliced
Jump
Microgreens (such as arugula, radish)
Jump
Pinch of flaky sea salt
Jump
Basil Oil
1 c
packed basil leaves
Jump
½ c
extra-virgin olive oil
Jump
Pinch of flaky sea salt
Jump

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
  1. 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.
  2. Place the blanched basil, oil, and salt into a blender and puree until very smooth. Strain through a fine mesh sieve.
Crudo
  1. Place the scallops in the freezer for 10 minutes.
  2. Drizzle some basil oil on the bottom of a shallow serving bowl. Slice the cucumber into thin rounds and place in the bowl.
  3. 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.
  4. 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.

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