Pairs with Blanc de Blancs
Sea Scallop & Green Tomato Crudo with Thai Basil
The only thing bright enough to stand up to all of the acid in this dish is a glass of Blanc de Blancs! The citrus in the Blanc de Blancs holds its own against the lemon and champagne vinegar that bring this sea scallop and green tomato crudo to life.
Serves 8
Ingredients
- 12 U-10 scallops
- 4 cups of water
- ¾ cup kosher salt
- Meyer lemon (zest and juice_
- Champagne vinegar
- 5 medium green-fleshed tomatoes (underripe but not hard)
- Gloria Ferrer Arbequina Extra Virgin Olive Oil
- 1 cup of picked Thai basil leaves
- cayenne pepper
Instructions
Step 1 | Dissolve the salt in the water, add the scallops, brine in the refrigerator for 20 minutes. Remove from the brine and set on paper towels to drain in the refrigerator.
Step 2 | Slice the tomatoes ¼ inch thick with a sharp knife, spread out on a sheet pan, lightly season with salt and champagne vinegar.
Step 3 | Slice the scallops into 4 equal pieces, lay them out on the cutting board and season them with salt and cayenne. Drizzle lightly with olive oil.
Step 4 | Fold the parchment in half over the fish and roll up each edge three times securing the parcel. Before you secure the third side, pour in 1 ½-2 oz white wine.
Step 5 | Bake on two sheet trays in a 400 °F oven for 15 minutes until they have filled with steam. Transfer to warm plates and serve immediately with Gloria Ferrer Sonoma Brut.