Crudo de vieiras

Final presentation:

• 2 oz U-10 Scallops
• 6 pc slices Pickled plums
• 1 tbsp toasted and chopped Pistachios
• 10 pc Micro cilantro
• 1 tsp Lemon juice
• Maldon salt
• Black pepper
• Lemon zest
• Olive oil

For the pickled plums:

• 1 qt pickled liquid
• 10 plums cut in half seed removed and sliced each half in 6-8 wedges.

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For the pickle plums:

• Warm just a little bit the pickle liquid to about 120F.
• Pour the liquid on top of the plums.
• Set aside room temperature and then place in cooler.

For the pistachios:

• Place pistachios on a hot oven and toast for 1 minute. Don't burn! they should be still green when leaving the oven. Season with salt.
• Roughly chop pistachios and set aside.

Before service:

• Slice Scallops in 1/4 inch slices, cover with plastic film (mark with date) and place in cooler until service.

Final presentation:

• Remove plastic from the scallop plate.
• Add lemon juice to the scallops.
• Season with salt.
• Place pickled plums on top. (cut in half if pieces are too big)
• Place pistachios on top
• Place micro cilantro on top and lemon zest
• Finish with olive oil at the pass and black pepper.

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