Scallop Crudo
Courtesy of Chef Graham Peltier – Tabula Rasa
This recipe is a signature at Tabula Rasa for good reason. Its striking appearance has us at hello, while bright pops of citrus, pickled onion, chili and caviar leave a lasting impression on the palate.
Ingredients
SCALLOPS
8 med-large scallops
1/2 cup charred orange vinaigrette
2 Tbsp pickled red onion
4 tsp trout roe
2 pinches Maldon salt
1 serrano chili
2 pinches ground sumac
CHARRED ORANGE VINAIGRETTE
2 medium oranges
1–2 tsp Dijon mustard
1/3 cup extra-virgin olive oil
3 Tbsp sugar
honey, to taste
salt, to taste
freshly ground black pepper, to taste
QUICK PICKLED RED ONION
medium red onion, thinly sliced
1/2 cup white vinegar
1/2 cup water
1 Tbsp sugar
11/2 tsp salt
1/2 tsp black peppercorns
small garlic clove, sliced
1/2 tsp mustard seeds
1 small bay leaf
Method
CHARRED ORANGE VINAIGRETTE
1. Slice the oranges in half crosswise and toss with sugar. Heat a cast-iron skillet over medium-high heat with no oil. Place the oranges cut-side down and cook for 2 minutes until slightly caramelized.
2. Cool slightly, then squeeze the juice into a bowl. Use a spoon to scrape some of the charred pulp into the juice for extra smoky flavor.
3. Whisk in the Dijon mustard until smooth to build the base.
4. Slowly drizzle in the olive oil while whisking continuously until the dressing thickens and emulsifies.
5. Add salt and black pepper.
QUICK PICKLED RED ONION
1. Place the sliced onion in a heatproof bowl or jar.
2. In a small saucepan, combine vinegar, water, sugar, salt, spices and aromatics.
3. Bring to a simmer, stirring until sugar and salt dissolve.
4. Strain and pour the hot liquid over the onions, covering them entirely.
5. Cool to room temperature, then refrigerate for 2 or more hours.
ASSEMBLY
1. Slice scallops into thirds and lay out on plate.
2. Pour on the orange vinaigrette.
3. Garnish with the pickled red onion and trout roe.
4. Slice serrano chili thinly place across scallops.
5. Season with Maldon salt and sumac.
Yield 3-4 servings