This crudo takes everything you love in Ceviche, paired with the flavors of Italy. It’s bright, spicy, perfectly balanced and unexpected.
The marinate is simple – lemon juice, garlic, and fish sauce which adds a really nice, interesting funk and depth of flavor. You won’t taste it, but you will miss it without it! And the fried shallots balance the bright fish just fabulously. It has been a favorite at every event I’ve served it as a private chef, and I think you’ll love it.
Where to buy the specialty ingredients:
Green Chile Olive Oil: Baklouti Green Chile Olive Oil is available at most olive oil shops. You can get 15% off with code MORGAN15 if you order from Patricia and Paul , a women-owned small business based in New Jersey.
Fish Sauce: The best fish sauces will be found at a local Thai, Vietnamese, or general Asian market. The fish market found in the International aisle at the grocery store is not going to contribute to the flavor in the same way. Two brands that are available on Amazon that I recommend are Megachef Fish Sauce and Squid Fish Sauce.
Patagonian Scallops: I always buy my Patagonian scallops at Publix, and they are usually BOGO! Always check the frozen section next to the
Spicy Lemon Basil Scallop Crudo with Fried Shallots
Ingredients
- 2 cups Patagonian scallops
- 2 oz lemon juice about 2 good lemons
- 1.5 tsp good quality fish sauce
- 1 clove garlic
- 1/2 cup fresh basil packed
- 2 T green chile olive oil from @patriciaandpaul
- 3 T regular olive oil
- 1 Large shallot or 2 small-med shallots
- Flour
- Avocado oil for frying
- Salt
- Pepper
Instructions
For Spicy Basil Oil:
- First, make your basil oil because it needs a couple hours to really become the flavor you want.
- Get an ice bath ready next to your stove. In a pot, boil water and salt generously. Blanch your basil for 20-30 seconds, then transfer to ice bath. Squeeze out excess water from the basil
- Blend basil, green chile oil, olive oil, and a pinch of salt until the basil is well broken down and the oil is starting to turn green. If you don’t have green chile oil, you could add half a serrano with the seeds.
- Strain oil as thoroughly as possible and store in fridge for at least 2 hours before using
For Scallop Crudo:
- Once your scallops are thawed, dry them well.
- For the marinate, combine lemon juice, garlic, fish sauce, and ½ tsp salt in a blender until it is the texture of juice.
- Pour over scallops and let marinate in the refrigerator for 30 minutes.
- After 30 minutes, taste and adjust for salt.
- Serve by topping with spicy basil oil and fried shallots with plantain chips or bread.
Morgan made this at a dinner party and the whole crowd loved it. So refreshing.