SCALLOP CRUDO
Instructions
1.
Thinly slice scallops, you should average 3-4 slices of scallops per each. Set to
the side on parchment paper strips.
2. Zest and juice one orange, and cut supremes from another, set aside.
3. Thinly slice Jalapenos & Fresno Chilis on a mandoline roughly 1/8" thick.
4. Pick and shock fresh cilantro leaves.
5. Lay sliced scallops on center of plate.
6. Evenly dust scallops with orange zest.
7. Arrange supremes and sliced peppers as on picture.
8. Pour fresh squeezed orange juice.
9. Pinch of Espellete.
10. Arrange cilantro leaves and finish with olive oil.
Atrium Hospitality | Food & Beverage
Made with FlippingBook. PDF to flipbook with ease