Seared Scallop Crudo

BY BILL ST. JOHN

Most scallops that you see at market are “wet” scallops, soaked in very cold ice water at sea after harvesting (and, most likely, preservative solutions such as sodium benzoate or sodium tripolyphosphate to keep them glossy and white). You might think that you are sautéing them in olive oil, but you also are steaming them in those liquids.

The best scallops to buy, if you can get them, are “dry-packed” scallops. You can get a crust on them in a way not possible with wet scallops because there is zero water added, much less all that other stuff.

Marczyk Fine Foods “U-12” scallops are dry-packed and are among the largest available. The “U” stands for “under” and signifies that it would take fewer than 12 scallops to equal a pound.


Seared Scallop Crudo

By Bill St. John and Chef Jamey Fader

To serve 1; easily multiplied.

Ingredients

  • 2–3 Marczyk Fine Foods Dry-Packed U-12 Scallops

  • Canola or avocado oil, for searing

  • La Cultivada Hojiblanca Extra Virgin Olive Oil, or other fruity-nutty EVOO

  • 1/2 small lemon

  • 2-3 medium-sized leaves of basil, in chiffonade

  • 1/2 teaspoon Mina brand Preserved Lemon (rind OK), minced

  • 3/4 teaspoon Mitica brand Marcona Almonds, toasted and crushed

  • Finishing salt, such as Maldon Sea Salt Flakes


Directions

  1. From each scallop, pull off the small, fibrous, rectangular-shaped side muscle, if present, using the tips of your thumb and index finger. Discard them.

  2. With a small amount of the frying oil, film a preheated heavy-bottomed skillet, such as a seasoned cast iron skillet, set over medium-high heat. In it, sear the scallops for 90 seconds to 2 minutes on each flat side, until just a bit browned. Set aside to cool enough to handle.

  3. Slice each scallop longways at its “equator,” forming two disks. Chop the disks into fourths, so that each scallop renders 8 pieces. Place all the pieces into a bowl and toss with a small amount of the extra virgin olive oil. (Do not douse; merely coat in a film.) Squeeze a small amount of lemon juice onto the pieces and again toss to coat.

  4. Mound the scallop pieces in the center of a plate and onto both them and the plate sprinkle the basil chiffonade, preserved lemon, almonds, and a smidge of salt. Serve.