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TIP OF THE DAY: Raw Scallops

Annisa - New York, NY

Scallops and salmon caviar, by chef Anita Lo.
The garnish: sliced radishes, pea purée,
crispy fish skin and torn basil leaves. Photo
by Noah Fecks | Annisa NYC.

 

We’re surprised that we don’t find raw scallops at more American sushi bars (they’re called hotate-gai in Japanese).

Bay scallops or sea scallops, nigiri (on a pad of rice) or gunkan-maki (in a cup made of toasted seaweed), once you taste their sweet, raw flesh, you may never want cooked scallops again!

Raw scallops are a Spanish tradition as well; but instead of with rice, sushi-style, they’re marinated in citrus juice: ceviche.

And modern chefs are putting their own spin on them, serving scallops cru (that’s French for raw).

Anita Lo, executive chef/owner of Annisa in New York City, makes a preparation we adore: raw scallops, salmon caviar/roe (ikura) and seasonal garnish: spring pea puree.

At Local 121 in Providence, Rhode Island, chef Tyler Demora gives scallops cru a garish of herbes de Provence and a seasonal spin with rhubarb, English peas and shoots (photo below).

In the hot weather, there’s nothing more refreshing than a dish of raw scallops. No “recipe” is required—and no cooking, either. Serve them whole or sliced with your choice of garnishes.

 

 

SERVING SUGGESTIONS FOR RAW SCALLOPS

  • Caviar: salmon, sturgeon, tobiko or flavored whitefish caviar (the different types of caviar).
  • Japanese accents: edamame, grated ginger, julienne of nori (seaweed sheets), nori komi furikake (seasoned seaweed flakes), seaweed salad, toasted sesame seeds, togarashi (spice mix).
  • Microgreens, sprouts or leafy herbs (basil, cilantro, mint, parsley) or chives.
  • Peppery vegetables: arugula, radish, watercress and a thin-sliced jalapeño or Thai chile garnish.
  • Salad course: dress kale and red onion salad with olive oil and lemon; top with raw scallops and optional kalamata olives.
  • Surf and turf: with cooked bacon or with steak tartare.
  • Sweet: with mango, strawberries and an orange juice-sherry vinegar-olive oil dressing.
  • Three ways: sliced raw scallop, scallop tartare, ceviche or a grilled scallop.
  • More: black olives, diced or sliced fruit, snow peas, sugar snap peas, wildcard (anything you like!).
  •  

    raw-scallops-JonathanEdwardsWinery-chefcollaborativeFB-230

    Sliced raw scallops with seasonal garnish. Photo courtesy Chefs Collective.

     

    Next, pick your garnish(es):

  • Dabs of puréed vegetable or pesto
  • Basil or rosemary infused olive oil
  • Lemon vinaigrette or rice wine vinaigrette
  • Salsa cruda/pico de gallo or other favorite
  •  
    Serve with an optional lemon or lime wedge.

    Delicious!

      




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