Smoky Scallop Crudo
- Scallop Crudo
- 8 large sea scallops
- 1 pink grapefruit, segments supremed (skin, pith and membranes removed)
- pimenton oil (recipe follows)
- 1/4 cup marcona almonds, minced and toasted
- Maldon sea salt
- Pimenton Oil
- 1/4 cup almond oil
- 1 1/2 teaspoons pimenton (spicy or mild)
- Heat the oil in a small saucepan over low heat for 1 minute. Remove from heat and whisk in the pimenton. Infuse for 45 minutes then strain through a double layer of cheesecloth. (Recipe can be doubled; will keep for several weeks and is great for salad dressings.)
- Slice each scallop into 3 or 4 slim rounds. Slice each grapefruit segment in half lengthwise.
- Spread half the oil on a large plate. Place the scallop discs on top, slightly overlapping to form concentric circles. Arrange a piece of grapefruit atop each disc. Drizzle with the remaining oil, then sprinkle with the toasted almonds and a light dusting of sea salt.
crudo, scallops, pink grapefruit, pimentufn oil, marcona almonds, salt, oil, almond oil, pimentufn
Taken from food52.com/recipes/4114-smoky-scallop-crudo (may not work)