Scallop Crudo with Brown Butter

Never in my life would I have thought to put raw scallops and warm brown butter together!!!

And let me tell you, it’s like the best pairing ever!!! So amazingly good that I ordered 7 of the same dish, one after another; I just couldn’t get enough!! After seven orders of the same dish in a mid-level pricey restaurant, the bill added up and I had to stop myself cold turkey (haha)…

But damn, the nuttiness of the brown butter with the sweetness of the sliced scallops… GENIUS! I was blown away and I cook for a living so this really IMPRESSED me and shook me to my core because it was so simple and my tastebuds exploded!!!! I’m kind of honored that I work under the executive chef of Charlie Bird/Pasquale Jones/Legacy Records! The combination of raw scallops and brown butter was so incredibly sensational that I couldn’t think of anything better to start my 2018 Friendsgiving dinner with!!

Thank you so much Ryan Hardy!

Do you really need me to write down a “recipe” for this? It’s basically sushi-grade raw scallops and freakin’ brown butter! Don’t know how to make brown butter? Put butter in a pot, wait until it gets dark and take it off the heat and strain it. Don’t let the milk solids burn though!!!

Plans for Friendsgiving 2018

I’m super late this year for my Friendsgiving menu. I hope this doesn’t become my new habit because the anxiety doesn’t help.

But here is what I have planned so far. Most of the courses are inspirations or almost near exact replicas from NYC restaurants (i.e. the first three courses). Please forgive me for any originality, it’s been a tiring and stressful year.

Scallop Crudo
Lemon Zest • Brown Butter • Chives
(1st course)

Roasted Kabocha Squash
Stracciatella • Pedro Ximénez • Pepitas
(2nd course)

Duck Leg Confit
Red Mole • Blue Corn Tacos
(3rd course)

Maple Lacquered Duck Breast
Apple Purée • Candied Pecans
(4th course)

Fudge Brownies
Chocolate Sculptures • Vanilla Ice Cream
(5th course)

Diver Scallop & Sea Urchin Crudo

My holy trinity of raw seafood is scallop + sea urchin + salmon roe/ikura. I just LOVE these three things individually and together. I could just eat them by themselves or with some lemon and salt but this is a more creative way to eat these sea creatures in a composed dish.

So here is Diver Scallop, Sea Urchin, Salmon Roe with Black & Cherry Belle Radish and Jalapeño in a Yuzu Kosho Vinaigrette, Fennel Fronds, and Lemon Zest.

Scallop Crudo with Shiso Purée

I personally feel that scallop crudos require the least amount of ingredients. You only really need some form of acid (lemon/lime), salt, and a little fat (oils) as a basic canvas and move on from there.

This Scallop Crudo is served with Shiso Purée, Pink Peppercorns, Micro Citrus Greens, and Yuzu Juice.

Scallop Crudo with Radish & Cucumber Juice

This is probably one of my favorite dishes that I’ve created and it was a hit on the 2017 Valentine’s Day tasting menu. It was so popular and well received that I put it on the tasting menu for the next 2-3 weeks and had it as a special too.

This is a Scallop Crudo with Pickled Daikon Radish, Cherry Belle Radish, Green Grape, Salmon Roe, Cucumber Juice, Tangerine Frills, and Purple Mizuna.

Scallop Crudo & Tuna Tartare

This was the tasting menu on February 28 and March 1. I usually stick to doing one kind of raw seafood but this time was a stack of raw scallop and tuna! The Tuna Tartare is on the bottom, with slices of Scallop Crudo layered over, and topped with a Microgreen Salad, Pink Peppercorns, and Crispy Shallots.