Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson

Spring is scallop season in New Zealand, so make the most of these delicacies from the sea as they should be—served super fresh.

¼ cup fresh orange juice
2 tbsp fresh lemon juice
2 tbsp extra virgin olive oil
1 small chilli, thinly sliced
1 tbsp sherry vinegar
½ pound large sea scallops, side muscle removed, thinly sliced crosswise
¼ cup fresh mint leaves
pinch salt

Whisk orange juice, lemon juice, oil, chilli and vinegar in a small bowl. Arrange scallops on a platter or plates and drizzle with the dressing. Garnish with mint and season lightly with salt.

Crudo means raw in Italian and Spanish.

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