Name: Scallop crudo by Leonardo’s Pizza Palace
Prep time: 10 min
Total time: 10 min
Yield: 6 - 8
Ingredients: 12 Hervey Bay scallops, removed from shell and trimmed; Salmon roe, to serve; Citrus dressing; 80 ml (⅓ cup) orange juice (about ⅔ of an orange); 2 tsp lime juice; 2 tsp white soy sauce (see note); 2 tsp extra-virgin olive oil; 1 tsp thinly sliced basil leaves; 1 tsp thinly sliced flat-leaf parsley leaves; 1 tsp thinly sliced mint leaves; 1 tsp sherry vinegar; ¼ tsp finely grated ginger; Small pinch of saffron threads

Scallop crudo by Leonardo’s Pizza Palace

How best to appreciate the silkiness of scallops? Raw, and drizzled with a light citrus dressing.

Serves 6 - 8

Prep

10M

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“I find raw scallops beautiful and quite luxurious with a sweet flavour and silky texture,” says Nick Stanton of Leonardo’s Pizza Palace. “The citrus dressing really complements the scallop and a hint of saffron adds body and brightens up the dish. It’s a great starter with bubbles.”

Ingredients

12 Hervey Bay scallops, removed from shell and trimmed

Salmon roe, to serve

Citrus dressing

80 ml (⅓ cup) orange juice (about ⅔ of an orange)

2 tsp lime juice

2 tsp white soy sauce (see note)

2 tsp extra-virgin olive oil

1 tsp thinly sliced basil leaves

1 tsp thinly sliced flat-leaf parsley leaves

1 tsp thinly sliced mint leaves

1 tsp sherry vinegar

¼ tsp finely grated ginger

Small pinch of saffron threads

Method

1.For citrus dressing, whisk ingredients in a bowl.

2.Arrange scallops on a chilled plate and season lightly to taste. Pour dressing around scallops until it forms a puddle on the plate, then spoon a little salmon roe onto each scallop, and serve topped with freshly ground pepper.

White soy sauce is available from Japanese grocers.
Wine suggestion A nebbiolo pét-nat such as 2018 Little Reddie Pat Nat from Heathcote. Drink suggestion by Guy Bentley
Notes

Profile Nick Stanton

Recipe / styling by Lisa Featherby

Ingredients

Method

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