Nantucket Bay Scallops Or Sweet Maine Shrimp Crudo Recipes

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SEA BASS CRUDO



Sea Bass Crudo image

When you've got a perfectly fresh piece of fish to work with, there's little needed to complement its briny flavors. A little lime, some chile, fresh cilantro, and a good-quality olive oil turn simple seafood into a sophisticated starter.

Provided by Food Network Kitchen

Time 20m

Number Of Ingredients 7

1 (6-ounce) boneless sea bass fillet
1 small Thai chile, thinly sliced
Zest of 1/2 a lime
Fresh cilantro leaves, for garnish
Sea salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lime juice

Steps:

  • 1. Slice the sea bass as thinly as possible with a sharp knife, discarding the skin. Lay the slices on a cold serving plate, overlapping slightly.
  • 2. Sprinkle the fish with the sliced chile, lime zest, cilantro leaves, and a generous pinch each of salt and pepper. Drizzle with the oil and lime juice just before serving.

HALIBUT CRUDO



Halibut Crudo image

Provided by Food Network

Categories     appetizer

Time 45m

Yield 1 serving

Number Of Ingredients 10

4 sheets dashi kombu, such as Shirakiku
3 fresh shiso leaves
1/2 fresh mango
3 ounces halibut
Sea salt
1 sheet dashi kombu, such as Shirakiku, softened with a damp cloth
5 teaspoons ponzu sauce
White truffle oil, for serving
Wasabi tobiko, for serving
Black caviar, for serving

Steps:

  • For the mango salsa: Slice the dashi kombu and shiso leaves as thinly as possible. Dice the mango into small cubes. Toss the dashi kombu, shiso leaves and mango together on a cutting board and chop as finely as possible to combine. Set aside.
  • For the halibut crudo: Sprinkle the halibut with sea salt, wrap in the dashi kombu and refrigerate for 30 minutes to marinate.
  • Slice the halibut into 5 thin pieces the size of sushi nigiri (about 2 inches long and less than 1/2 inch thick). Place 5 dots of ponzu sauce (about 1 teaspoon each) on a plate. Roll the halibut slices and stand them on their side on the dots of ponzu. Add 2 drops of the white truffle oil and about 1/2 teaspoon mango salsa to each piece of halibut. Then add a small dollop (1/2 teaspoon or less) of the wasabi tobiko and an even smaller dollop of the black caviar to each piece of halibut. Serve.

NANTUCKET BAY SCALLOPS CRUDO



Nantucket Bay Scallops Crudo image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 6

1/2 pound Nantucket Bay scallops
1/2 lemon, juiced
Pinch coarse sea salt
2 turns fresh black pepper
4 tablespoons extra-virgin olive oil, from Ocane, preferably
2 sprigs fresh cleaned chervil

Steps:

  • Combine all of the ingredients in a bowl and mix well. Divide into 4 bowls and top with chervil leaves. Serve immediately well chilled.

NANTUCKET BAY SCALLOPS IN TEQUILA, CITRUS, AND CHILE DRESSING



Nantucket Bay Scallops in Tequila, Citrus, and Chile Dressing image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 18

1 pound Nantucket bay scallops, roughly diced
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon lemon zest
1/4 cup tequila
1 teaspoon hot pepper sauce
1 tablespoon honey
1/2 red bell pepper, minced
1 serrano chile, minced
1/8 cup fresh lime juice
1/8 cup extra-virgin olive oil
3 tablespoons roughly chopped mint
4 tablespoons roughly chopped cilantro
Salt and pepper
Scallop shells
Seaweed
Lime wedges
Sea salt

Steps:

  • Clean the mussels off the scallops and reserve in the refrigerator on ice until needed.
  • Combine all of the ingredients to make the marinade and add the scallops 15 minutes before serving. Keep the scallops in the marinade in the refrigerator until ready to serve.
  • To serve, fill a glass bowl with crushed ice. Place the shells on top of the ice and fill with the scallops and dressing. Garnish with seaweed and lime wedges. Just before serving, sprinkle some sea salt over the scallops.

SWEET MAINE SHRIMP CRUDO



Sweet Maine Shrimp Crudo image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

1/2 pound Maine shrimp
1/2 lemon, juiced
Pinch coarse sea salt
2 turns fresh black pepper
4 tablespoons extra-virgin olive oil, from Tuscany
Chopped chives, for garnish

Steps:

  • Combine all of the ingredients in a bowl and mix well. Divide portions into 4 bowls and serve immediately, well chilled. Garnish with chopped chives.

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