Recipes – № 1
Sea Scallop Crudo with Plum and Shiso
This crudo is hands down my favorite way to enjoy shiso. The moment I smell this Japanese herb, I crave the way it combines perfectly with the sweet creaminess of the raw scallops, the sour and faintly bitter fruitiness of the plums and the salty crunch of the fleur de sel. The dish also looks stunning, yet is prepared in a snap and I sometimes make it just for myself.
Serves 4 as light appetizer
3 pink, red or purple fleshed plums, such as sugar plums, santa rosa plums or redheart plums. Alternatively use plum varieties with yellow or green skin and flesh, such as shiro plums or greengage plums.
8-12 of the freshest sea scallops you can find
A few leaves of green shiso. Or red shiso if using yellow or green plums
Halve and pit plums and cook in the smallest pot you have over low heat until the flesh has completely dissolved and the flavors are intensified, approximately 15 minutes. (If your pots are too big you could experiment with carefully cooking the plums in the microwave.) Be careful not to burn the plums, especially in the beginning before the release of moisture. Add a bit of water if necessary to prevent any browning. Set aside.
Rinse scallops and pick off the small side muscle from each if still attached. Slice the scallops horizontally with a large sharp knife into 4-5 slices (depending on the thickness). Arrange scallop slices in a single layer on individual plates and sprinkle each slice with a drop of the cooked plums (leaving the skins aside) and some fleur de sel. Chiffonade the shiso leaves and sprinkle over plates. Serve immediately before the scallops take on the ambient temperature and the last salt crystals dissolve.
Eat leftover cooked plums with some yogurt for breakfast or pour over vanilla ice cream for dessert.
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