Scallop crudo with blood orange and pink radicchio
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This beautiful, simple raw scallop recipe from Tom Anglesea is a masterclass in how a few choice ingredients presented in a simple, natural style can create a truly memorable plate of food. Sweet blood orange, bitter radicchio leaves, delicate scallops and piquant pink peppercorns come together in this easily achievable starter.
The deep flavour of blood oranges really make this dish, but you could substitute with regular oranges when out of season. Dashi vinegar is available online or in Asian supermarkets (and makes a fantastic addition to any condiment collection).
First published in 2020
Ingredients
Metric
Imperial
- 4 hand-dived scallops, large
- 2 blood oranges
- 1 radicchio, ideally pink radicchio
- 100ml of extra virgin olive oil
- 20ml of dashi vinegar
- 10g of pink peppercorns, crushed
- sea salt
SAVE RECIPE
Method
1
Open the scallops and discard the roe and skirt. Wash the scallops in saltwater, then set aside on a cloth to dry
- 4 hand-dived scallops, large
2
Carefully cut 1 of the blood oranges into segments and juice the other. Pass the juice through a fine sieve into a small saucepan and gently reduce by half. Allow to cool
3
Discard any tough outer leaves on the radicchio, then separate the smaller leaves towards the middle. Wash and dry the smaller leaves, then set aside
- 1 radicchio, ideally pink radicchio
4
Make the dressing by whisking together the reduced blood orange juice, olive oil and dashi vinegar. It should taste sweet, sour and fresh
- 100ml of extra virgin olive oil
- 20ml of dashi vinegar
5
Slice the scallops as thin as you can manage, then season with the crushed peppercorns and salt. Arrange the rest of the ingredients nicely on the plate, then dress liberally with the dressing
- 10g of pink peppercorns, crushed
- sea salt
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