Scallop Crudo

Tender U-10 Scallops served with an orange-lemon sauce, fresh orange supremes, sliced jalapeño pepper and minced red bell pepper, garnished with fresh mint.

Yield: 2 Servings

Ingredients

Scallops

2 Each U-10 Scallops, Thinly Slice
10 Each Orange Supremes
10 Each Jalapeño Pepper, Sliced
1 Tbsp. Red Bell Pepper, Minced
Garnish Mint Leaves

Orange-Lemon Sauce

¼ Cup Orange Juice
2 Tbsp. Lime Juice
1 Tbsp. Lemon Juice
1 Tbsp. Olive Oil
1 Each Garlic Clove, Thinly Sliced
1 tsp. White Onion, Minced
1 tsp. Honey
1 tsp. Sea Salt

Directions

  1. Preheat an oven to 350°F.
  2. Season the U-10 Scallops with salt and black pepper.
  3. In a small saucepan on medium-high heat, sear the U-10 Scallops in the vegetable oil for about 1-2 minutes on each side.
  4. Remove the U-10 Scallops and add in the vegetable oil for the white wine sauce.
  5. Sauté the shallot, garlic, salt and black pepper for 1-2 minutes until the shallots become translucent.
  6. Deglaze the pan with lemon juice and white wine. Simmer for 2 minutes and add in the heavy cream.
  7. Add the U-10 Scallops back in the sauce and finish in the oven for 3-4 minutes.
  8. Garnish with parsley.