- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 4
- Yield: 1 platter or 4 individual plates
- 1 lemon
- Juice of 1 ½ lemon
- 2 teaspoons kosher salt
- 1 teaspoon granulated sugar
- 1 small ripe avocado
- 3 tablespoons extra virgin olive oil plus more if needed
- Salt and fresh ground pepper
- 4 large Alaska scallops, rinsed under cold water, dried and thinly sliced
- 3 tablespoons Alaska salmon roe
- 2 small radishes, washed, dried, and sliced thin
- Assorted microgreens (optional)
- 2 tablespoons chopped chives
Step 1 Read the chef's notes
“I am a sucker for raw seafood. If it is on the menu, I order it. Crudo, sashimi, seviche, tiradito, poke, carpaccio, tartare, Poisson cru, I like them all. Alaska scallops are big and plump. With their rich, sweet taste and melt in your mouth texture, they are perfect to serve raw. When preparing a dish of raw scallops, I like keeping things simple as I do not want to overpower this delicate bivalve. A little citrus, a briny component like Alaska salmon roe, good olive oil, an aromatic herb and a vegetal component are all it takes to make this dish a standout. Quality matters when consuming seafood raw so I always use a trusted source.
I invite you to try this dish as I suggest below. I also recommend using this recipe as a guide and substitute ingredients at will. If Meyer lemon or key limes are in season, use them instead. If you prefer something more tropical, add a drizzle of coconut milk and few chunks of pineapple and I know you will feel that gently island breeze. Play around, have fun.
To note, the one lemon will make more preserved peel then you will need for this recipe. Wrap and refrigerate what’s left. It will keep for couple of weeks in the fridge and can be very handy when you need that extra zing to brighten up a salad or a pasta dish.”
– Chef Vitaly Paley
Step 2 Prepare the lemon
Using a vegetable peeler remove the peel from the lemon then cut into julienne strips. Place the peel into a small pot and pour enough cold water so it covers it by about an inch. Place this pot over high heat and bring it to a boil. Right after it boils, drain the peel into a small colander discarding the water. Place it back into the pot and repeat the process two more times to soften the peel and get rid of its bitterness.
Juice the peeled lemon and strain into a small bowl adding salt and sugar. Add the blanched/cooked lemon peel, mix well and let it macerate at room temperature while preparing other parts of the recipe.
Step 3 Prepare the avocado puree
Cut the avocado in half, discard the seed then scoop out the flesh into a small bowl. Add 1 tablespoon of olive oil, season with salt and pepper and mash with a fork till smooth.
Step 4 Plate and serve
To plate the crudo, schmear the avocado puree directly on the bottom of the plate. With a sharp knife, slice scallops into thin rounds and arrange them in a single layer around the plate right on top of the avocado puree. Be sure to not overlap the scallop slices. Spoon the salmon roe all over. Artfully garnish with sliced radishes, few strands of preserved lemon, microgreens, and chives. Finish by drizzling all over with a generous glug of olive oil and a little juice from the preserved lemon. Serve immediately.