TIP OF THE DAY: The Easiest Seafood Appetizer

[1] A “flower” presentation from C Chicago (now Ocean Cut Chicago). [2] Scallop crudo with pistachio oil, pomegranate arils and fresh herbs, from La Pecora Bianca | NYC. [3] Arugula pesto and pink peppercorns plus gold leaf, at Sushi Roku | Katana. [4] Briefly seared with fresh figs at Sushi Roku | Scottsdale. [5] Asian-style…
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RECIPE: Raw Scallops With Grapefruit

Raw scallops and grapefruit. Use dill or fennel fronds for decoration. Photo by Glen Allsop courtesy Estela Restaurant | NYC.   Before the tastiest citrus goes away until next season, consider this super-easy yet elegant (and low-calorie!) first course. Estela Restaurant in New York City made it with small “cocktail” grapefruits, but we added some…
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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…
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TIP OF THE DAY: Raw Scallops, “Scallop Sashimi”

Raw bay scallops make a healthful and delicious starter. Photo courtesy Arch Foods.   Both sea scallops and the smaller bay scallops are delicious raw. Bay scallops have an even sweeter, more delicate flavor that is wonderful plain, with no seasoning whatsoever (although some people enjoy a squeeze of lemon or lime). In fact, we…
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