Something's Fishy

As beef prices remain high, consumers and culinary professionals alike are looking to sustainable seafood as a center of the plate alternative, as appetizers, and as savory snacks.

Diver Scallop Crudo with Asian Pear, Finger Lime Caviar, Thai Basil & Chili

Diver Scallop Crudo with Asian Pear, Finger Lime Caviar, Thai Basil & Chili. Photo courtesy Catersource

Courtesy Chef John Walsh, The Classic Catering PeopleYield: 50 portionsIngredients

50 each diver scallops – U12, cleaned

13 each finger lime, pulp removed and separated

3 cups Asian pears, peeled, seeded, and cut into 1/3" dice

12 T Thai basil, chiffonade or cut into ¼" squares

8 each Thai chili, seeded, finely minced

Salt – sea or kosher, to taste,

1 T pepper – black, freshly ground

1 cup lime juice, freshly squeezed

1 cup extra virgin olive oil

Method: ScallopsCut the scallops into 1/8" slices (to look like coins). Set aside.Method: Finger Lime

The pulp of the finger lime could almost be described as citrus caviar. Its vesicles, essentially little round balls, are easier to extract than the pulp of traditional limes.

Slice the fruit open carefully and extract the caviar.

Preparation & AssemblyPlace 6 scallop slices per plate, top with 1 T of diced Asian pear, ¼ tsp Thai basil, ½ tsp finger lime caviar, and a pinch of Thai chili. Season with salt, pepper, lime juice, and EVOO to taste.