Scallop Crudo with Mango Sauce

Fill a bowl with water and add roughly 1 tablespoon of sugar and 2 tablespoons of kosher salt and stir to combine. Add the fresh scallops to the bowl and gently toss to combine. Let it sit for about 5-10 minutes, then remove scallops and dry off.
Once the scallops are dried, use a very sharp knife and slice each scallop horizontally into thirds. The scallops are relatively delicate, so 3 slices per scallop may be a bit difficult. If so, just slice in half.
Peel and dice a mango and set aside.
Juice the lemon and the lime juice.
In a blender, add the mango chunks and the lemon and lime juice. Blend until smooth.
Place a fine-mesh strainer over a bowl or measuring cup and pour the blended mango over the strainer. Use a spoon or spatula to facilitate the straining process by moving the pulp around until it has reduced by at least half and the liquid in the cup is mostly juice.
Optional: To make the chive or cilantro oil, blanch and shock a handful of herbs in boiling water for about 30 seconds, then shock in ice water until cold. Use a paper towel to squeeze out any liquid. Place herbs in a blender with about ¼ cup olive oil and blend until bright green. Add more oil as necessary.
In the serving bowl or plate, arrange the scallops in a visually pleasing way.
Drizzle olive oil over the top of the scallops, then carefully pour the mango sauce around the scallops, making sure not to cover the scallops.
If you made herb oil, drizzle as much as you like over the top.
Sprinkle with flaky salt and garnish with sesame seeds and micro greens.
Serve chilled and enjoy!

Equipment

Ingredients

Instructions

Video

Notes

Nutrition