Scallop Crudo
Ingredients
- 1 pound U-10 dry scallops
- 1 ruby red grapefruit
- 1 lemon
- 1 English cucumber
- 1 watermelon radish
- 3 ounces spiced chili oil
- Salt to season
Spiced Chili Oil
- 1 cup vegetable oil
- 2 large shallots, slices
- 3 large garlic cloves, chopped
- 1 tablespoon gochujang chili flakes
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- ½ tablespoon fennel seeds
- ½ tablespoon brown sugar
- ½ teaspoon kosher salt
Instructions
- Peel and supreme the grapefruit, juice the lemon, and mix them. Peel and julienne the watermelon radish wit the cucumber. Slice the scallops. On a plate, arrange the sliced scallops and season with salt. Top with the grapefruit supreme and lemon juice, add chili oil, and garnish with the radish and cucumber. Note: Supreming is a technique that removes the membrane from citrus fruit. First, trim top and bottom, remove peel and pith. Slice lengthwise between each segment and the membrane on both sides. Use the knife blade to remove segments, squeeze juice from leftover membranes. A little more time-consuming, but the results—no rind, no pith, no mess—are worth it! For the Spiced Chili Oil (makes 1-1/4 cup)
In a heat-proof bowl combine all the spices, sugar, and salt. Combine the oil, shallots, and garlic and fry over high heat until golden brown; add to the spice mixture and let it cool.
