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.
Small dry pack scallops, remove side muscle, slice thinly crosswise
Fresh orange juice
White soy sauce
1 tablespoon, 1 teaspoon
Chives, sliced thin
Red Thai chili, sliced thin
Whisk orange juice, soy, ginger, chili, and vinegar.
Whisk in oil.
Place vinaigrette on plate. Arrange scallops on top.
Add Thai Pepper
Place very thin ring of Thai pepper on each scallop.
Garnish with sea salt, chives, and mint.
About the Chef
Read Chef Profile
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.