Being vegetarian for the first 22 years of my life, my move towards developing positive feelings for seafood has been slow – the first time I ever had seafood that I loved was in New Orleans, but since then, the movement towards it had been rather stalled, except for trips to Seattle which have always provided me more opportunity to try different kinds of fresh seafood. Watching a kid on Masterchef Junior cook with scallops, and being in Seattle again for Christmas last month, I decided that it was high time that I learnt to make a few seafood dishes.
With most holiday dishes being quite heavy, coupled with my enthusiasm for holiday baking (coming soon!), we decided to have scallop crudo as the appetizer for our Christmas dinner. Compared to other kinds of shellfish, scallops are quite easy to clean, requiring nothing more than a rinse, patting them dry and removing the side-muscle if you find any attached. Light and refreshing, the acidity from the orange juice compliments the heat from the Thai chile in this dish really well, giving it the extra kick that it needs – a dish that would actually be perfect during summer.
Recipe adapted from Bon Appetit
- 1/4 cup fresh orange juice
- 3 tablespoons fresh lemon juice
- A dollop of white miso
- 1 tablespoon plus 2 teaspoons canola oil
- 1 tablespoon finely grated peeled fresh ginger
- 1 red Thai chile, thinly sliced (if unavailable, use red jalapeno)
- 3/4 teaspoon Sherry vinegar
- 1/2 pound large sea scallops, side muscle removed, thinly sliced crosswise
- 1/4 cup fresh mint leaves, torn if large
- 2 tablespoons thinly sliced chives
- Sea salt
Whisk orange juice, lemon juice, white miso, oil, ginger, chile, and vinegar in a small bowl.
Pour dressing onto 4 large rimmed plates. Arrange scallops over.
Garnish with mint and chives. Season lightly with salt.