Sustainable Scallop Crudo with Nova Scotia Cranberry Vinaigrette
Ingredients:
- 12 locally sustainably farmed sea scallops in shell
- 3 tbsp olive oil
- 2 tbsp capers
- 1 cup cranberry vinaigrette
- 6 tbsp parsley oil
- 1 jalapeño core removed & diced
- salt & pepper to taste
Cranberry Vinaigrette
- 1 cup Nova Scotia cranberry juice
- 1 sprig rosemary
- 1 sprig thyme
- 2 tbsp white wine vinegar
- 2 tbsp Nova Scotia honey
- 1/2 tsp salt
- pepper to taste
- 1/4 cup olive oil
- 1/4 cup grapeseed oil
Instructions:
- Shuck scallops, removing everything from the shell except the scallop meat.12 locally sustainably farmed sea scallops
- Pat scallops dry and remove from the shell. Put shells and meat aside.
- Heat 3 tbsp of oil in a pan over medium-high heat.3 tbsp olive oil
- Pat the capers dry and fry in pan until crispy. Once done, remove and drain excess oil on paper towel.2 tbsp capers
- Prepare cranberry vinaigrette by placing all ingredients (except the oils) together in a blender.1 cup Nova Scotia cranberry juice, 1 sprig rosemary, 1 sprig thyme, 2 tbsp white wine vinegar, 2 tbsp Nova Scotia honey, 1/2 tsp salt, pepper
- 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.1/4 cup olive oil, 1/4 cup grapeseed oil
- Place scallops on cutting board and slice horizontally, yielding 3 slices per scallop.
- 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.
- 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.1 cup cranberry vinaigrette
- Drizzle a teaspoon of parsley oil on top of the scallops, then garnish with diced jalapeño and fried capers.6 tbsp parsley oil, 1 jalapeño
- Season with salt and pepper to taste and serve immediately.salt & pepper
Recipe by: The Cable Wharf
Photography by: Michelle Doucette
Nova Scotia’s
Culinary Trails
