July 13: Scallops “CRUDO”
POSTED: 10:23 am MDT July 13,
2008
For 6 people
· 6 large u 10 scallops
· 1 small shallot, julienne
· Juice of 3 lemons, seeded
· Sea salt (to taste)
· 2 turns of black pepper for each portion
· 3 Nectarine, sliced
· 2 heads of baby frisee, washed and trimmed, base removed
· 3 Tbs extra virgin olive oil
PREPARING THE SCALLOPS:
· Slice each scallop in half horizontally
· Lay scallops flat with little overlapping in a nonreactive container (Tupperware, gladware...)
· Season and lay julienne shallots over scallops
· Add the lemon juice (be careful of seeds)
· Cover with plastic film and place in the fridge for 6 hours
THE SALAD AND THE FINISH:
· Place 3 pieces of scallop in the center of plate
· Heat a non stick sauté pan and add half of one nectarine
· Caramelize, remove from pan, place in a mixing bowl with frisee and season with salt, pepper and extra virgin olive oil
· Put the salad on top of the scallop, then finish with a touch of extra virgin olive oil
