Bay Scallop Crudo w/ Pickled Persimmon
Serves 4 as an Appetizer
Ingredients
For Pickled Persimmon
- 1 persimmon, thinly-sliced
- ½ cup rice wine vinegar
- 1 cup water
- ½ cup sugar
- 2 bay leaves (fresh or dried)
- 2 tbsp pickling spice
For Scallops Crudo
- 1 lb bay scallops
- 1 tbsp lemon juice
- 3 tbsp extra virgin olive oil
- salt
- pepper
- 1 fresh persimmon, diced
- dried persimmon (optional)
- diced cucumber (optional)
- fine sea salt
Serving Suggestions
- flavored oil
- puréed persimmon
- micro greens
How-to
Pickle Persimmon
- Bring vinegar, water, sugar and pickling spices to boil over high heat
- Cover mixture, remove from heat and let steep 1 hour
- Pass mixture through a fine mesh strainer to remove spices
- Pour over sliced persimmon. Cover and refrigerate for at least 2 hours
Assemble Crudo
- Whisk together lemon juice, olive oil, salt and pepper
- Pour over bay scallops and toss to combine
- Lay scallops out on serving dish(s)
- Garnish with pickled persimmon (drain pickling liquid), fresh persimmon, dried persimmon (optional), diced cucumber (optional) and fine sea salt
- Garnish with any optional serving suggestions if desired. Serve immediately