Scallop & Pomelo Crudo
Want a refresher on how to make this?
Serves 4 | Prep: 30 min | Wait Time: 1 hour
INGREDIENTS
For the Scallops
10-12 oz large scallops (u-12 is best)
1 tablespoon salt
2 teaspoons granulated sugar
½ cup boiling water
2 cups cold water
1 cup ice
For the Avocado
½ large or 1 small hass avocado, diced
Zest and juice from ½ lime
2 teaspoons olive oil
Salt to taste
For the Dressing
¼ cup pomelo juice
Juice from 1 lime
Zest from ½ lime
2 tablespoons olive oil
1 tablespoon chopped shallot
1 teaspoon honey
1 fresno chili, seeded and chopped finely
1 tablespoon finely minced cilantro stems
Salt to taste
Garnishes
10-12 pomelo segments
1 thinly sliced fresno chili
8-10 cilantro leaves
8-10 mint leaves
Flakey salt
INSTRUCTIONS
Prepare your scallops
To a large bowl, add the salt, sugar, and boiling water. Stir until everything is completely dissolved, then add in the cold water and the ice.
Clean the foot off all the scallops, then place them in the water bath. Cover them and let them sit in the fridge for about an hour, no more that 2 hours total.
Make your avocado
To a medium bowl, add the avocado, lime zest and juice, olive oil, and a generous pinch of salt. Use a spoon to mix it well, but don’t over mix it. You want some small chunks to remain. Place all the avocado mix onto a sheet of parchment, then place another sheet on top. use your hand or the bottom of a glass to smooth it our into a rough disk shape that’s about 1/4 inch thick. Place into the freezer for about 30 minutes.
Make the dressing
Mix all the ingredients in a small bowl or mason jar. Stir well to combine and set in the fridge.
Assemble and garnishes.
Prepare the pomelo segments and slice your Fresno chili. Wash and clean the cilantro and mint leaves. I like to soak them in an ice bath for a few minutes to perk them up.
Finish the dish
After the scallops have brined, take them out and pat them well to dry. Use a very sharp knife to cut them into thin, round slices. You should get 4-6 slices per scallop depending on the size.
Once the avocado is frozen almost all the way frozen, use a large ring cutter to cut a perfect ring out and place it in the middle of your serving dish.
Lay the sliced scallops in a ring shape around the avocado, then drizzle the dressing all over the top of them, making sure each piece of scallop gets some of the liquid and the chopped garnishes.
Finish the dish by dotting the pomelo segments and Fresno chilis over the top of the scallops. Gently place the herbs all around, and sprinkle with a generous sprinkling of flakey sea salt.
