spicy scallop crudo

This. This is the recipe you need.

This one right here. This is what you pull out of your back pocket when you want to impress.

It’s clean and fresh. It’s spicy and bright. The champagne grapes pop in your mouth. The roe gives texture. The cucumber provides a crunch. And don’t get me started on the yuzu, sake drizzle.

Ingredients:

1/2 tsp honey

1 tsp spicy yuzu paste

2 Tbsp sake

1/2 lb large diver scallops, sashimi grade

6-8 concord grapes, thinly sliced

handful of champagne grapes

4 micro cucumbers, thinly sliced

1/2 - 1 serrano pepper depending on heat preference, thinly sliced and seeded

micro mint leaves

finishing salt

yuzu flavored flying fish roe

Directions:

Whisk together yuzu paste, honey, and sake.

To prepare scallops, remove foot, and thinly slice. To make slicing easier, I place scallops in the freezer about 10 minutes before slicing.

Place scallop slices on a plate or platter of your choice. Layer grape, cucumber, and pepper slices over scallops.

Scatter champagne grapes and mint leaves around plate.

Drizzle yuzu/sake sauce all over.

Sprinkle with finishing salt.

Top with small spoonfuls of roe.