Edible Monterey Bay

Summer Scallop and Melon Crudo

Courtesy Chef Santos Majano, Soif Restaurant, Wine Bar & Merchants, Santa Cruz    

Screen Shot 2013-06-04 at 3.31.45 PMServes 4–6    

2 Charentais melons

5 sea scallops*

2 ounces smoked applewood bacon

1 cup basil leaves

Fresh lime juice

1⁄2 cup canola oil

Sea salt to taste

Petite greens and edible flowers for garnish 

Peel melons, remove seeds and cut into thin slices. Dice bacon and brown in pan. Remove and place on paper towel.

In a small saucepan, bring water to a boil. Quickly blanch the basil for 3–5 seconds. Re- move and shock in ice bath for 1 minute. Squeeze basil to remove the extra water. Place basil in blender with oil and blend until completely incorporated. Strain liquid through a cheesecloth. Set aside.

To assemble plate, first arrange one layer of melon. Slice each scallop horizontally into four thin disks and place over melon slices. Drizzle with lime juice and sprinkle generously with sea salt. Top each scallop slice with bacon. Sprinkle with petite greens and edible flowers for garnish. Drizzle basil oil over the plate and enjoy!

*Note: Make sure to buy the freshest scallops you can find, and let your fishmonger know you’ll be serving them raw, so he or she gives you a top-quality selection. 

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