Scallop Crudo from Marsh House - WSMV News 4

Scallop Crudo from Marsh House

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SCALLOP CRUDO, PINEAPPLE GAZPACHO, JICAMA, PEANUTS


Ingredients:
4 large scallops (very fresh)
1 pineapple (peeled, cored, and rough chopped)
1 english cucumber (peeled and chopped)
1/2 yellow bell pepper (deseeded and chopped)
½ cup red onion (shaved)
1 jalapenos (deseeded)
Juice and zest of 1 lime
2 tbsp rice wine vinegar
2 tsp sea salt
1 tbsp bay oil
1 Jicama (peeled and small dice)
2 tbsp roasted peanuts
Cilantro
Gazpacho


-Place pineapple, cucumber, bell pepper, red onion, jalapeno, lime zest and juice, rice
wine vinegar and salt in a blender and blend until completely smooth
-Strain juice through chinois
-Taste and adjust seasoning accordingly
Plate
Place 1 oz of gazpacho on plate
Slice scallop into 4 even slices. Place them on the plate at 4 corners
Place 2 tbsp of diced jicama on plate around scallops
Place ¼ tbsp of roasted peanuts on top of each slice of scallop
Place 5 drops of bay oil on gazpacho around the plate
Garnish with cilantro

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