Scallop Crudo

Recipe Courtesy of Estate Chef Tod Kawachi

4 ea. Jumbo Sea Scallop, fresh
Saffron Sea Salt, pinch
1 tsp. Grapefruit Zest and juice
1 oz. Cucumber, thinly sliced
1 ea. Radish, thinly sliced
1 tsp. Rice Vinegar
½ oz. Caviar or Roe
Lemon olive oil, for garnish
Microgreens, for garnish

For the Brine:
1 Tbl. Sea Salt
2 C. ice water


Combine ice water with sea salt to dissolve. Remove the foot off the scallops, check for any sand or shell then soak in the cold brine water for 10 minutes. Next, pat them dry and thinly slice circles, arranging them single layer on your chilled serving plate.

Wash and thin slice both the cucumber and radish. Garnish both over each scallop slice then garnish with the remaining items: drizzle rice vinegar over, caviar dollop on each, microgreens all, saffron sea salt grains on each, microplane fresh grapefruit zest and drops of grapefruit juice over the top and finally a drizzle on lemon olive oil all around and serve with St. Supéry Napa Valley Estate Sauvignon Blanc.

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