![](https://images.suitcasemag.com/wp-content/uploads/2023/10/10144746/meals-and-musings-literatures-great-plates-and-recipes-to-recreate-at-home_653a97959a48e.jpeg)
Scallop Crudo with Cucumber and Citrus Salad
Serves 4
Ingredients
2 tsp unseasoned rice wine vinegar
1 tsp mirin
1 tbsp Japanese soy sauce
1 lime, juiced
100ml extra virgin olive oil
2 small white grapefruits
4 Persian cucumbers
8 large raw scallops, side muscle removed
Furikake seasoning for garnish (a savoury mixture of dried,
ground fish, seeds and nori seaweed – choose a variation without
egg as this sometimes is added too)
Flaky sea salt
Method
- Make a vinaigrette by whisking together the vinegar, mirin, soy
sauce and juice of half the lime, plus a pinch of salt in a large
bowl. Taste and adjust seasoning as necessary. - Slice off both ends of the grapefruits to expose the flesh. With
one flat end down on the cutting board, cut along the curve of the
fruit to remove the pith and peel. Then cut into 1cm rounds and
place in the bowl of vinaigrette, tossing to combine. - Use a mandolin or sharp knife to carefully cut the cucumbers
into very thin rounds and add to the bowl with the vinaigrette and
grapefruit. - Cut each scallop into thin rounds – depending on the size, each
one should yield 4-5 slices. Squeeze over the remaining lime juice
and season with sea salt to taste. - Arrange all the components on a plate, alternating layers of
each and garnish with a scattering of the furikake before
serving.