Have you ever shucked a live scallop before? They’re so dirty, so sandy, and every scallop has a half-digested piece of baby catfish in its shell.
I’ve been having difficulty with Lobster Place sending us fresh scallops used for crudo. Because every time when I go into work, the ice bags are not touching the seafood. That’s messed up. So I decided to order fresh scallops!
These Live Diver Scallops were shucked to order, then torched, served with a Sea Urchin (Uni) Cream, Marinated Scallop Skirts, Garlic Breadcrumbs, Salmon Roe (Ikura), and Mezza Mâche.
This was on the tasting menu and also a special for the a la carte menu.
