Behind the Recipes
Bay Scallops by Chef Jason Travi
Makes 1 serving
INGREDIENTS:
2.5 oz. Nantucket bay scallops, cleaned
1 blood orange, cut into 3 segments
1 leaf mint, diced
pinch crispy bread crumbs
1/2 teaspoon extra virgin olive oil
Fleur de sel, to taste
PREPARATION:
1. The scallops are cleaned by taking the abductor muscle off the side of the scallop.
2. Carve the blood orange into segments , so that there is no skin or pith. Then cut each segment into 3 pieces.
3. Chop the mint leaf and toss with the bread crumbs.
To assemble:
1. In a small mixing bowl add the scallops olive oil and season with the Fleur de sel.
2. Place the scallops on the serving plate.
3. Garnish with the blood orange pieces and finish by sprinkling the bread crumb mixture on top.
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