Crudo de vieiras y naranja Sanguinia

Super simple crudo with sweet and creamy nantucket bay scallops that are only in season from November to March.

Ingrdients

• 2.5 oz Scallops
• 1.5 oz of Segment blood orange with 1,5 oz blood orange juiceportioned ahead of service.
• 0.5 oz Watermelon radish cut in "battonet"
• Micro cilantro
• Aleppo pepper (only on the scallops)
• 2 tbps Olive oil
• 0.5 tbsp lemon juice  
• Maldon salt

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Before Service:

• Peel Blood orange and remove segments. portion juice and segments in aluminium cups. Make what you need for service only.
• Slice scallops in pieces about 3/4 inch each. Portion 2.5 oz in aluminium cups. Cover each container with plastic film and set in refrigerator.
• Slice radish in mandolin and then make "battonets" about 2 inch long and 1/16 inch thick.
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For Service:

• Mix scallops, juice, segments and watermelon radish in a bowl. Salt to taste. Place in a bowl as pictured.
• Drizzle olive oil on top and Aleppo pepper only on top of each piece of scallops.
• Finish with maldon salt on top of each piece of scallop.

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Order the scallops you need for the day! if its only 1 lb (7-8 portions) its fine. The quality of the product is key for success on this dish.