Spicy Scallop Crudo

Freediving for scallops can be one of the most frustrating undertakings that a person may embark on. Wedging yourself into rocks, prying a cemented shell free with a steel bar and more often then not having to make return trips to accomplish this might have people wondering why divers chase this bivalve at all. However the ones that do know that the excitement breaking them free, laying them out on the beach and the reward of the delicious and sought after meat makes the chase and struggle worth while.

The recipe below is a spicy and refreashing take on Scallops Crudo. Crudo is a raw preparation of usually shell fish or fish in a dressing and seasoned with herbs and spices. This meal will make an amazing family style appetizer at your next dinner or family gathering. It is also an excellent recipe to prep at home and then quickly throw together in a campsite or on a boat. This Crudo was put together by Eric Keener and happened to be made from his ever increasing personal best scallop. You can read the very cold and interesting story of how he got it here.

Ingredients:

• 1/4 cup fresh orange juice

• 3 tablespoons fresh yuzu (or Lemon) juice

• 2 tablespoons soy sauce, preferably organic

• 1 tablespoon plus 2 teaspoons sesame oil

• 1 tablespoon finely grated peeled fresh ginger

• 3/4 teaspoon Sherry vinegar

• 1/2 pound large sea scallops, side muscle removed, thinly sliced crosswise

• 1 Serrano pepper , thinly sliced

• 1/4 cup fresh small mint leaves

• 2 tablespoons thinly sliced leek greens

• Sriracha

• Sea salt

Clean and prepare your scallops and then slice them thinly. Mix the Orange Juice, Yuzu, Soy Sauce, Sesame Oil, Ginger and Vinegar into a bowl. Then lay in the scallop slices. Top with the Mint Leaves, Leek Greens, Serrano pepper, Sriracha and Sea Salt.

Scallops, Recipe and Photo Provided by Eric Keener