Crudo de Vieiras

• 2.5 oz U-10 Scallops (Cured)
• 1 tsp Lemon juice
• 3 tbsp Apple Dressing
• 2 tbsp diced green apple (1/3" dice, not too small)
• 1 tbsp thin sliced celery (hearts only, the soft center pcs)
• 6 pc celery leaves yellow
• 5 pc basil leaves ripped
• 1 tbsp Olive oil
• Black pepper
• Maldon salt

Scallop Cure

• 1 lb salt
• 1/2 lb sugar
• Zest from 2 limes
• 10 basil leaves chopped

Apple Dressing:

• 2 each Green Apple
• 2 tbsp Lemon juice
• 1/2 Cubanele Green Pepper
• 1 Basil Leaves
• Salt to taste

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Scallop cure:

• Mix cure ingredients and toss uncut scallops in cure
• Allow 10 minutes to pass, rinse well with water and pat dry

Apple Dressing

• Put all ingredients in vitamix and blend til smooth, strain & reserve liquid. This should be done on a daily basis.

Before service:

• Slice Scallops in 1/4 inch slices, portion into aluminium cups, cover and place in cooler until service.
• Dice apples in 1/4 inch dices. keep covered with lemon juice. (this should be done before service)
• Slice the more yellow inside parts of celery in thin slices (1/8 inch). set aside in containers. (this should be done before service)
• Pick inside yellow celery leaves (keep in iced water) and small basil leaves (keep in a pint covered with a wet towel). Set both aside.

Final presentation:

• Combine the following ingredients in a small mixing bowl - scallops, lemon juice, apple dressing, celery, celery leaves, apple dice, ripped basil, olive oil, black pepper.
• Plate as pictured and finish with maldon salt at the pass

• Order Scallops only for the day! left over scallops after the second day in house should be trashed!