🌊 Maine Scallop Crudo 🌊
Maine Dulse Seaweed, Kumquat, Radish, Jalapeño, Lemon Ponzu, Cilantro
Maine’s long coastline and clean, cold waters inspired this dish featuring raw, buttery, day-boat Sea Scallops with their slightly sweet flavors; and Dulse (Palmaria palmata) a beautiful red seaweed that has a rich, meaty, umami flavor.
Crunchy peppery radish balance the tender scallop slices, jalapeños add vegetal spiciness, and seasonal kumquats add sweet tart notes. Lemon ponzu provides a base of sweet, sour, and salty flavors, where the olive oil adds a subtle richness.
When they’re raw, dulse flakes taste like briny ocean waters, but when sautéed, the smoky and savory characteristics emerge, giving dulse the nickname “bacon of the sea,” which pairs perfectly with this coastal crudo.
Lastly, a little mound of cilantro leaves brings the bright herbal notes, a sashimi style learned from Chef Nobu.
Maine Scallop Crudo Recipe
- lemon juice
- soy sauce
Mix equal parts of the 4 ingredients together.
- organic dulse flakes
- avocado oil
Sauté seaweed in a small amount of avocado oil in a small non-stick skillet until hot and crispy. Remove to paper towels.
- radish – thinly sliced
- kumquats – thinly sliced, remove seeds
- red and green jalapeños – thinly sliced, remove seeds
- cilantro leaves
- sushi-quality day-boat sea scallops
- fine olive oil
- flaky sea salt
Remove side muscle from scallops. Slice in half, horizontally.
Pour a thin layer of lemon ponzu onto a platter.
Alternate radish and scallops in a circle around the platter. Tuck red and green jalapeño slices in between. Then arrange kumquat slices on top.
Drizzle with olive oil and sprinkle with flaky salt.
Mound cilantro leaves in the center.
Sprinkle dulse seaweed around the perimeter, to keep it crispy avoid soaking it in the ponzu. Serve immediately. Encourage guests to take a taste of the scallop, radish, chile, and kumquat paired with a leaf of cilantro and a few dulse flakes.
About Maine Day-Boat Scallops
They are harvested by fishermen that go to work in the icy waters then return to port that same day.
Since the fishing trip is short, day-boat scallops do not need to sit on melting ice like longer expeditions, and therefore do not absorb water over the course of the trip.
The taste is pure and natural, as the scallops are not bloated with water after harvest. These scallops are treated with the utmost care, and never soaked in a solution of sodium tripolyphosphate which is commercially used as a preservative but unfortunately degrades the quality of the scallop. Day-boat scallops are always more expensive but worth every penny in taste and texture.
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