Scallop Crudo with Green Sauce
Recipe by Gingham
Thin slices of raw scallop over a bright herb sauce, with chives and good olive oil. A starter for a special dinner.
Ingredients
Green sauce
- 1 cup packed basil leaves
- 1/2 cup packed flat-leaf parsley
- 1 small clove garlic
- 1 lemon
- 1/3 cup olive oil
- 1/4 tsp kosher salt
Crudo
- 8 oz very fresh dry sea scallops
- 1 tbsp olive oil
- 1 tbsp finely chopped chives
- Flaky salt, to serve
Method
Blend the basil, parsley, garlic, the zest and juice of half the lemon, the oil, and the salt until smooth. Chill it.
Pull the small tough side muscle off each scallop. Chill the scallops in the freezer for 10 minutes, so they slice cleanly.
With a very sharp knife, slice each scallop across into 3 or 4 thin rounds.
Spoon the green sauce onto a cold plate or board and lay the scallop slices over it.
Drizzle with the oil, squeeze on a little juice from the other lemon half, and finish with the chives and flaky salt. Serve right away.
Notes from the source
Buy scallops sold for eating raw, the day you serve them, and keep them cold until the last minute. Skip it for anyone pregnant or with a weak immune system.