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.
SERVING SUGGESTIONS FOR RAW SCALLOPS
Sliced raw scallops with seasonal garnish. Photo courtesy Chefs Collective.
Next, pick your garnish(es):