Sustainable Scallop Crudo with Nova Scotia Cranberry Vinaigrette
Ingredients
| 12 | Locally sustainably farmed sea scallops, in shell |
| 1 cup | Cranberry vinaigrette |
| 3 tbsp | Olive oil |
| 2 tbsp | Capers |
| 6 tsp | Parsley oil |
| 1 | Jalapeno, core removed & diced |
| Salt & pepper to taste |
Cranberry Vinaigrette
| 1 cup | Nova Scotia cranberry juice |
| 1/4 cup | Olive oil |
| 1/4 cup | Grapeseed oil |
| 1 sprig | Rosemary |
| 1 sprig | Thyme |
| 2 tbsp | White wine vinegar |
| 2 tbsp | Nova Scotia honey |
| 1/2 tsp | Salt |
| Pepper, to taste |
Instructions
1. Shuck scallops, removing everything from the shell except the scallop meat.
2. Pat scallops dry and remove from the shell. Put shells and meat aside.
3. Heat 3 tbsp of oil in a pan over medium-high heat.
4. Pat the capers dry and fry in pan until crispy. Once done, remove and drain excess oil on paper towel.
5. Prepare cranberry vinaigrette by placing all ingredients (except the oils) together in a blender.
6. Combine the olive and grapeseed oils and pour slowly into blender at low speed to incorporate. Pour vinaigrette into a tightly sealed container and put aside.
7. Place scallops on cutting board and slice horizontally, yielding 3 slices per scallop.
8. Place scallop slices back into the shell or into a shallow bowl. If using shells, use either sea salt or crushed ice to keep the scallop shell upright for presentation
9. Pour 1 tbsp of cranberry vinaigrette on top of each scallop, enough to fully soak them. Let the scallop sit in the vinaigrette for 1 minute.
10. Drizzle a teaspoon of parsley oil on top of the scallops, then garnish with diced jalapeño and fried capers.
11. Season with salt and pepper to taste and serve immediately.
Recipe by: The Cable Wharf
Photography by: Michelle Doucette