Seatuck Fish delivers again! Scallops were a must on my shopping list this visit to the market. I was determined to create my own version of an inspiring dish I had the other day. A couple friends and I went to The Clam in the village the other weekend and had a wonderful experience. Chef Mike Price delivered for sure. One of our favorite dishes was his Scallop Crudo. This is my take on a scallop crudo salad inspired by his delicious creation.
SEA SCALLOP "CRUDO" SALAD
2 fresh sea scallops, sliced thin
(should be able to get 4 slices from each scallop)
2 scallions, diced small
3 radishes, sliced thin
green leaf or butter lettuce, torn into bite sized pieces
(about the same size as the sea scallop is round)
4 tbsp olive oil
1 tbsp champagne vinegar
fresh cracked salt and pepper taste
Slice your scallops and set them aside.
Combine, scallions, vinegar, olive oil and some salt in a bowl. Whisk until well combined.
Marinate the scallops in some of this dressing.
While the scallops are marinating, prepare the rest of your ingredients for the salad.
Place sliced radishes in one layer on your plate. They should make a nice "bed" for the torn lettuce.
Top with pieces of lettuce. Use has many pieces of lettuce as you have scallop slices.
Lay each slice of scallop on a piece of lettuce.
Top with another the remainder of the salad dressing.
*optional - can garnish with some minced radish (use red parts) to add some color to the dish.