Scallop Crudo with ground cherries and cucumber
Dish by Chef Megan Watson.Please feel free to contact me with any questions @mwatsonnyc or email@example.com
This is my favorite way to eat a scallop. Raw scallops are tender, sweet and delicate. It is a simple and beautiful thing. They also can be fairly cheap compared to other seafood. I am lucky to be near good farmers markets an got them fresh in the morning. The ground cherries were something special I was given and they have a slight mango/banana essence to them.
Yield: Serves 2 for a first course or 4 for a amuse bouche.
Time: 20-30 mins
3 cups of golden honeydew or cantaloupe
1 TB of low sodium soy sauce
juice of 1/2 lime
1/2 lb of scallops. Side mussel removed and sliced in half crosswise.
1/4 cup of cucumber minced
8 cherry tomatoes of any color halved or quartered depending on their size
1/4 cup of halved ground cherries
2 tsp of very thinly sliced fresno chillies or Thai chillies
2 tsp of very thinly sliced Serrano chili
1 TB of basil flowers/the small baby leaves.
Good olive oil
1. Make the honeydew broth. Take the cubes of melon and place in a food processor or blender. Process till liquid and all pieces of fruit are dissolved. Pour liquid through a strainer. You want to see a beautiful orange liquid at the end. In a bowl add the lime juice, soy sauce and salt to the juice. Whisk and taste. You want the sweetness and a bit of tang and a rich semi-salty flavor but not over powering.
2. Cut the mise. This is a recipe where all knife work should be right before you make the juice. Keep ingredients separate on a plate or mini bowls.
3. Assembly: Pour melon juice into the bottom of a shallow bowl. You want the liquid to cover about 1/2 way up the scallop. Then place the scallops on top. Followed by a scattering of the mise. Sprinkle each scallop with some maldon salt and and give everything a generous sprinkling of olive oil.
Serve immediately. If you have extra do not assemble. I ate this for breakfast the next morning.
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