Scallop Crudo w Ginger Burnt Butter, Radish & Crispy Onion
Takes 20 mins – Serves 2
“Crudo” schmudo, it’s just a chefy word for raw. Scallops are tender sweet lovelies that do best under a gentle touch. A kiss of ginger infused in luxurious burnt butter makes for a delicate dish.
- ¼ cup butter (62ml)
- 1 tbsp minced ginger
- 3 to 4 large scallops, thinly sliced (1/8 to ¼ inch thick)
- 1 large or 2 small radishes, very thinly sliced
- juice of ¼ of a lemon
- 1 tbsp fried onions (available in the Asian section of supermarkets)
- 1 tsp sesame oil
- Sea salt and ½ tsp finely sliced ginger for garnish
In a med heat fry pan add butter, minced ginger and a good pinch of salt. Reduce butter until it begins to brown. Remove from heat. Be sure it doesn’t burn after your removing. Meanwhile, plate thinly sliced scallops on a platter. Garnish scallops with burnt butter, radishes, crispy onions, squeeze over lemon juice and garnish with a sesame oil, a pinch of sea salt and very thinly sliced fresh ginger.