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Bay Scallop Crudo with Tangerine - Meatballs&Milkshakes

These tiny, sweet bay scallops are perfect as a quick bite to start a special meal. I paired them with a small glass of my shrimp bisque in this duo of seafood appetizers, and they were both among my favorites. The scallops have a tangerine juice reduction drizzled over the top, along with some wonderful extra virgin olive oil and some flakes of sea salt to create a rich, sweet and citrusy bite that still tastes of the sea (in a good way).

When you eat raw shellfish, I recommend only getting it from the most reputable source and checking to make sure they don’t smell overly fishy. They should have a firm texture to the touch, as well.

Bay Scallop Crudo with Tangerine

1/2 pound bay scallops, rinsed (this is roughly enough for 4 people, depending on how many you will serve)

1 cup tangerine juice

3 tablespoons high quality extra virgin olive oil

1 teaspoon flaked sea salt

pinch of chili flakes (optional)

Reduce the tangerine juice to about half by simmering in a saucepan. It should become slightly thick and viscous. Once it has cooled, pour over the scallops along with the olive oil. Toss gently to coat and serve with a sprinkle of the flaked sea salt (and chili flakes, if using) over the top. I recommend tasting one to make sure you like the balance, as well.

Bay Scallop Crudo with Tangerine - Meatballs&Milkshakes

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I love the crudo at L’Artusi and I always have a hard time choosing which ones I want. I decided to try my hand at making one yesterday when I got these delicious scallops at the store. The key is definitely to have the freshest scallops you can find when you eat them raw, and the olive oil and flaked sea salt bring out the natural sweetness of the scallops. I had some old scallop shells that I used for the presentation.

Scallop Crudo with Citrus and Sea Salt

2 scallops

1/2 lemon, juiced

1/2 lime, juiced

1/2 lemon, zested

1/2 lime, zested

2 pinches flaked sea salt such as Trapani or Maldon

1 tablespoon olive oil

4 mint leaves, finely chopped

2 scallop shells (optional)

Wash and dry scallops and slice into about 4 slices horizontally (so they are circles). Shingle them onto the shell or plate. Combine the citrus juices and drizzle over the scallops. Drizzle the olive oil over the scallops. It’s important to use the very best olive oil because you want the herbacious quality of the oil to enhance the citrus. Sprinkle with the salt. Zest the lemon and lime over the scallops. Sprinkle with the mint.

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