Let's dive right into the preparation of Chef Steve Stallard's tantalizing Scallop Crudo! Start by neatly “shingling” your scallops, cutting approximately three slices per scallop as shown in the video.
Liberally season your scallops with fresh ground black pepper to taste, and add a dash of white pepper for that extra kick, then mix for an even coating on each scallop. Next, add a generous splash of Yuzu Vinegar, followed by a squeeze of both a lime wedge and an orange quarter. Once these ingredients are combined, stir them together once more. The acid in the mixture will firm up the scallops and remove excess water - this acidic mixture creates a simple "cook process" that also helps retain the lovely texture of the scallops.
Let's now move on to plating - this is where the magic happens! You'll need a forming ring for this step. Arrange the scallops seasoned with Fleur de Sel, a natural French sea salt, inside the forming ring directly on your serving plate. The ring will create a visually-appealing pattern that is sure to impress your guests while making it easy to apply your garnishes in an even manner.
Speaking of garnish…your dish wouldn't be complete without them! Sprinkle some more black pepper to taste, and add a touch of black truffle and a three-pepper blend for that extra spice. Drizzle a citrusy vinaigrette made of Yuzu Vinegar, blood orange, lemon, and lime over the top. Remember, the ratio for a balanced vinaigrette is 4 parts juice to 1 part Yuzu Vinegar.
Finally, finish off the dish with another sprinkle of Fleur de Sel and a drizzle of olive oil. Voila! Your Scallop Crudo, courtesy of BLiS Gourmet & Chef Steve Stallard, is ready to serve! Enjoy this exquisite creation that perfectly balances the flavors of the sea with fresh, citrusy undertones.