Scallop crudoPublished on December 11, 2014

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  • Photo by: Mark Holleron

With raw seafood bars all the rage at some Ottawa restaurants, why not try this elegant yet easy-to-prepare dish at home? Drizzling top-quality, thinly sliced scallops with a simple dressing makes them absolutely pop with flavour - it's the perfect dish for any holiday gathering.

Ingredients

For the crostini:

1/2 slightly stale baguette

2 tbsp (30 mL) premium extra virgin olive oil

For the scallops and vinaigrette:

1/2 lb (225 g) fresh or frozen scallops (use the larger-sized ones if possible)

2 tsp (10 mL) finely diced shallot

1 tsp (5 mL) capers, drained well and chopped

2 tbsp (30 mL) premium extra virgin olive oil

Juice of 1/2 lemon (about 1 tbsp / 15 mL)

Pinch crushed red pepper flakes

1 tbsp (15 mL) minced fresh chives or slivered green onion tops

Fleur de sel or Maldon salt

METHOD:

To make crostini, preheat oven to 375 F.

Slice baguette thinly (1/4 inch / 6 mm) and lay the slices out on a baking tray.

Brush bread slices lightly with olive oil and bake until just beginning to brown (6 - 8 minutes).

Flip slices over and bake 3 - 4 minutes longer.

Remove from oven and transfer slices to a cooling rack. (NOTE: you can make the crostini several days ahead; cool and place in an airtight container.)

If scallops are fresh, remove the little muscle on the side of each one then place them in the freezer on a paper towel lined plate in a single layer for 30 minutes to help them firm up, making them easier to slice.

If frozen, remove scallops from freezer and let thaw on a paper towel lined plate just long enough to remove the muscle and slice.

Use a very sharp knife to cut the scallops crosswise into very thin slices (about 1/8 inch thick).

Arrange the scallop slices in a single layer on a serving platter. (NOTE: you can do this up to 3 hours ahead of time; cover the platter with plastic wrap and refrigerate until serving time).

When ready to serve, sprinkle the chopped

capers and shallot over the scallops.

Combine the olive oil, lemon juice and crushed red pepper flakes in a jar with a tight lid and shake until well blended. Drizzle over scallops and garnish with fresh chives or green onions. Sprinkle lightly with salt.

Serve immediately, with the crostini.

Serves 4 as an appetizer.




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