Scallop & Mandarin Crudo
By Dani Fisher of Like Family | Photo by Colin Price
From What if an Olive and a Chili Pepper Got Married?
Scallop & Mandarin Crudo
- Yield: Serves 4
Description
It’s mandarin season! If Kishus are available, that’s a real treat. Satsumas are also excellent. You will want to supreme the mandarins using the French technique for removing the skin and pith from the segments. If cilantro tastes like soap to you, mint is nice in its place.
Ingredients
- 4 sushi-grade scallops
- 2 mandarins
- Cilantro or mint
- Flaky salt
- Crushed chili flakes
- Like Family Il Lime Oil or other co-milled lime oil
- Juice of 1 lime
Instructions
Pick out your prettiest plates and put them in the fridge to chill.
Using a very sharp knife, cut scallops into 2 or 3 ½-inch-thick silver dollar–shaped slices. Peel and supreme the mandarins. Arrange the slices of scallop on the chilled serving plates, then place 1 piece of mandarin on each. Garnish the crudo with cilantro leaves, flaky salt, and chili flakes. Finish with a generous drizzle of lime oil so the fish is sitting in a shallow green pool. Finally, squeeze fresh lime juice over the entire plate. Serve immediately.
- Category: Appetizers
