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
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
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 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.

Read Chef Profile
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