Scallop Crudo with Pecans and Ponzu Sauce
This super-simple recipe from chef Eric Ripert features thin slices of raw sea scallops topped with the delicious combination of chopped toasted pecans, Japanese ponzu sauce and aged balsamic vinegar. Buy the freshest, highest-quality scallops you can find: The success of the recipe depends on it. Slideshow: More Scallop Recipes
January 2014