If you have never served a tasting dish to a crowd before, we encourage you to try this one: the progression of flavors, temperatures, and textures will surely delight and keep everyone in the holiday spirit. Here is how to make Scallop Crudo with Jalapeno, Lemon Zest, Shallot and Cilantro.
Scallop Crudo with Jalapeno, Lemon Zest, Shallot and Cilantro
This is easy to prepare but refreshing and, due to the citrus and bit of heat, will serve as a palate cleanser between courses. Be sure to chill your serving plates ahead of time to keep everything ice-cold, and try serving the dish with a dry Riesling.
Yield: 6 servings
Ingredients
2 tablespoons extra virgin olive oil
3 tablespoons cilantro, minced
2 teaspoons Champagne vinegar
1/4 cup tablespoons lime juice
2 lemons, zested and juiced
3 tablespoons shallots, minced
2 tablespoons Jalapeno, minced
3/4 lb raw scallops, adductor muscle removed, sliced very thinly crosswise
Kosher salt, to taste
Directions
Add oil, vinegar, lime juice, lemon zest and juice, shallots, and jalapeño in a small bowl. Mix well.
Divide scallops evenly among six chilled serving plates. Drizzle citrus on top. Season with salt and garnish with cilantro.
Kitchen tools we adore: Plastic cutting boards
Although wooden cutting boards are aesthetically pleasing and add to the beauty of a kitchen, they may not be the most convenient option for frequent use. During the busy holiday cooking season, plastic cutting boards are preferred as they are lighter, easier to clean in a dishwasher, and can be sanitized with bleach after cutting raw meat and seafood. Our go-to size is 12’’ x 18’’, providing sufficient space for cutting and chopping. As they are reasonably priced (most being sold for under $25), we keep a few of these cutting boards handy. Available at Sears and Amazon.com
