Scallop Crudo Recipe
Meyer lemons, blood oranges, pickled Fresno chiles, olive oil, mint, and chives.
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Ingredients
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Seafood
Citrus
Pickled Chiles
Herbs
Condiments
Method
Preparation of Pickled Chiles
Pickle the Fresno Chiles
Begin by preparing the pickled Fresno chiles. In a small saucepan, combine white vinegar, sugar, and salt over medium heat. Stir until the sugar and salt are dissolved. Remove from heat and let it cool slightly.
Slice Chiles
While the vinegar mixture cools, slice the Fresno chiles into thin rings. Add the sliced chiles to the cooled vinegar mixture. Let it sit for at least 30 minutes to pickle.
Preparation of Citrus
Prepare Meyer Lemons and Blood Orange
Zest the Meyer lemons and blood orange using a microplane or zester. Then, slice the Meyer lemons and blood orange into thin rings, removing any seeds.
Preparation of Scallops
Assembly
Assemble the Dish
On a serving platter, arrange the sliced scallops in a single layer. Top with the Meyer lemon and blood orange slices.
Add Pickled Chiles
Spoon the pickled Fresno chiles over the scallops and citrus.
Serve
Serve immediately as a refreshing appetizer or light meal.