Scallop Crudo with Cucmber Meyer Lemon Salsa and Chive Oil
Submitted by: Gary K.
Servings: 3
Ingredients:
Scallop Crudo
3 Tablespoons Liokareas Extra Virgin Olive Oil
6 each U-10 Dry Pack Sea Scallops - Adductor Muscle Removed
Maldon Sea Salt - To Taste
Fresh Ground White Pepper - To Taste
Cucumber Meyer Lemon Salsa
1 Tablespoon Liokareas Greek Orange Extra Virgin Olive Oil
3 Tablespoons Liokareas Wild Extra Virgin Olive Oil
1/2 Cup English Cucumbers Seeded and Brunoise
1 teaspoon Jalapeno Seeded and Brunoise
1 Tablespoon Red Pepper Brunoise
1 Tablespoon Chives Sliced Thin
3 Fresh Mint Leaves Chiffonade
3 Fresh Basil Leaves Chiffonade
1 Tablespoon Meyers Lemon Zest
Maldon Sea Salt - To Taste
Fresh Ground White Pepper - To Taste
Chive Oil
1 Cup Liokareas Extra Virgin Olive Oil
1 Cup Fresh Chopped Chives
Micro Chives, Breakfast Radish and Borage Blossoms To Garnish
Directions
For the Cucumber Meyer Lemon Salsa -
Combine All ingredients together in a small stainless steel bowl. Gently stir to combine. Season with Maldon salt and white pepper.
For the Chive Oil -
In a small saucepan, heat Liokareas Extra Virgin Olive Oil to 275 degrees Fahrenheit. Place chopped chives in a blender and carefully pour hot oil over the top. Blend chives and oil on the highest speed until completely pulverized. Strain through a coffee filter and chill completely. Can be made and stored in the cooler for 3 days.
Plating -
Slice each chilled scallop on a slight angle with a very sharp knife into 4 thin slices. Arrange sliced scallops on a chilled plate. Sprinkle with Maldon Salt. Spoon the Cucumber Meyer Lemon Salsa down the center of the scallops. Garnish plate with micro chives, breakfast radishes and borage blossoms. Drizzle chive oil and Liokareas Greek Orange Extra Virgin Olive Oil around the plate.
