Sea Scallop Crudo
Makes 6 Small Appetizer Servings
Delicate, creamy raw scallop balanced with briny caviar & the bite of pickled onions held in check with a tarragon sour cream.
- 1 tbsp Cucumber Vinegar
- 1 tsp Sugar
- 1 tsp Kosher Salt
- 1 tsp Cold Water
- Tarragon Sour Cream:
- ¼ cup Sour Cream
- 1 tsp chopped Tarragon 1 pinch of salt
- 4 tsp Whitefish Caviar
- Additional Cucumber Vinegar
- Spruce Tip Salt
- Basil Crystals
- Brioche Loaf
- Unsalted Butter
- Plus: Vanilla Pickled Onions
Whisk together the marinade ingredients in a small bowl until dissolved.
Marinate the scallops in the marinade for four hours in the fridge. Turn them every hour.
Slice the brioche into four thin slices and use a pastry ring cutter to cut them into rounds. Toast the rounds in a pan with melted butter until they’re golden brown on both sides.
In a small bowl combine the sour cream, pinch of salt and tarragon.
Slice the scallops very thinly.
Put a dollop of the tarragon sour cream on each plate. Top it with a brioche round, then more of the sour cream.
Top the sour cream some pickled onions, then the slices of one. Sprinkle the scallop with a little spruce tip salt, a teaspoon of whitefish caviar, a few drops of cucumber vinegar and a few basil crystals.