TIP OF THE DAY: Raw Scallops
 Scallops and salmon caviar, by chef Anita Lo. The garnish: sliced radishes, pea purée, crispy fish skin and torn basil leaves. Photo by Noah Fecks | Annisa NYC. |
We’re surprised that we don’t find raw scallops at more American sushi bars (they’re called hotate-gai in Japanese).
Bay scallops or sea scallops, nigiri (on a pad of rice) or gunkan-maki (in a cup made of toasted seaweed), once you taste their sweet, raw flesh, you may never want cooked scallops again! Raw scallops are a Spanish tradition as well; but instead of with rice, sushi-style, they’re marinated in citrus juice: ceviche. And modern chefs are putting their own spin on them, serving scallops cru (that’s French for raw). Anita Lo, executive chef/owner of Annisa in New York City, makes a preparation we adore: raw scallops, salmon caviar/roe (ikura) and seasonal garnish: spring pea puree. At Local 121 in Providence, Rhode Island, chef Tyler Demora gives scallops cru a garish of herbes de Provence and a seasonal spin with rhubarb, English peas and shoots (photo below). In the hot weather, there’s nothing more refreshing than a dish of raw scallops. No “recipe” is required—and no cooking, either. Serve them whole or sliced with your choice of garnishes. |
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SERVING SUGGESTIONS FOR RAW SCALLOPS
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 Sliced raw scallops with seasonal garnish. Photo courtesy Chefs Collective. |
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Next, pick your garnish(es): Delicious!
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