RECIPES
Scallop Crudo
Enjoy one of Chef Steve's many specialties featuring fresh dry pack northeastern scallops, citrus vinaigrette, grated ginger, aged shoyu, hot chilies, mint and fleur de sel.
Prep time:
10 minutes
Cooking time:
0 minutes
Servings:
1
Ingredients
2
Small dry pack scallops, remove side muscle, slice thinly crosswise
1/4 cup
Fresh orange juice
3 tablespoons
Lemon juice
2 tablesppons
White soy sauce
1 tablespoon, 1 teaspoon
Sunflower oil
1 tablespoon
Ginger, grated
1/4 teaspoon
Sherry Vinegar
2 tablespoons
Chives, sliced thin
Red Thai chili, sliced thin
Sea Salt
Mint
Instructions
Step 1
Create Vinagrette
Whisk orange juice, soy, ginger, chili, and vinegar.
Step 2
Add oil
Whisk in oil.
Step 3
Plate Dish
Place vinaigrette on plate. Arrange scallops on top.
Step 4
Add Thai Pepper
Place very thin ring of Thai pepper on each scallop.
Step 5
Garnish
Garnish with sea salt, chives, and mint.
About the Chef
Steve Perrone
Perrone's Restaurant
Chef Steve Perrone, a New York native, opened Perrone's almost 20 years ago and is the heartbeat and executive chef at this self-named fine dining restaurant.
