A Scallop Crudo Lesson from Eric Ripert

Food & Wine: A Scallop Crudo Lesson from Eric Ripert
Scallop Crudo with Lemon and Piment d'Espelette Photo © Con Poulos
By F&W Editors Posted December 27, 2013

Tender, sweet scallops are fantastic in raw dishes. Seafood master Eric Ripert of NYC's Le Bernardin shares three fast flavorings. Each of the toppings below makes enough for six thinly sliced large scallops.

Wasabi-Ginger Sauce Whisk together 2 tablespoons canola oil, 1 1/2 tablespoons fresh lime juice, 1 tablespoon wasabi paste and 1/2 teaspoon finely grated fresh ginger; season with fleur de sel. Drizzle on the scallops and serve.

Lemon and Piment d'Espelette Drizzle extra-virgin olive oil and fresh lemon juice on the scallops and season with fleur de sel and piment d'Espelette (red pepper powder from Basque Country; available at lepicerie.com) and serve.

Pecans and Ponzu Sauce Drizzle the sliced scallops very lightly with ponzu sauce and dot each slice with a small drop of aged balsamic vinegar. Sprinkle 2 tablespoons finely chopped toasted pecans on top and serve right away.

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