Sea scallop crudo recipe

Ingredients

• 1 cup (8 ounces) orange juice
• 1 teaspoon unflavored powdered gelatin
• 1 cup orange segments (from about 2 medium oranges)
• 2 tablespoons (1 ounce) rice vinegar
• 1 teaspoon minced peeled fresh ginger
• 1 teaspoon minced shallots
• 1 star anise
• 1 teaspoon apple pectin powder
• Kosher salt and ground white pepper

• ½ cup sunflower kernels
• 1 tablespoon unsalted butter, melted
• 1 tablespoon mild-flavored honey, such as orange blossom
• 2 teaspoons sriracha, sambal oelek, or other Asian chile sauce
• 2 teaspoons toasted sesame oil
• 1 large egg white, whisked
• Kosher salt and ground white pepper

• 1 tablespoon white soy sauce, or other Japanese soy sauce
• 2 teaspoons minced shallots
• 1 teaspoon freshly grated wasabi
• 1 teaspoon minced, peeled fresh ginger
• 1 teaspoon Dijon mustard
• ¼ cup (2 ounces) grapeseed, canola, or vegetable oil
• Kosher salt and ground white pepper

To Prepare the Marmalade
1. Pour 2 tablespoons of the orange juice into a ramekin or other small bowl. Sprinkle the gelatin over it and let it stand several minutes.
2. In a small saucepan combine the rest of the orange juice, orange segments, vinegar, ginger, shallots, and star anise, and simmer over high heat for 5 minutes.
3. Whisk in the pectin powder and the orange juice and gelatin mixture. Reduce the heat to medium and cook until the remaining liquid is thick. Season with salt and pepper.
4. Pour into a bowl, cool to room temperature, and refrigerate until needed.
To Prepare the Sunflower Kernels
5. Preheat the oven to 325°F.
6. Line a baking sheet with a non-stick mat or lightly oiled parchment paper.
7. Combine all the ingredients in a bowl and mix well. Spread the mixture on the prepared baking sheet in a thin layer. Bake for 10–12 minutes, until dry and crisp.
8. Set aside the mixture to cool on the baking sheet on a baking rack. When it’s cool, break into uneven pieces, about ½ inch in size.
To Prepare the Vinaigrette
9. Whisk together the ingredients in a small bowl until emulsified.
Putting It All Together
10. Combine the olive oil, lime zest, flaky salt, and pink peppercorns in a small bowl.
11. Place the scallops in the bowl and coat them gently.
12. Arrange an equal quantity of scallop slices curled to stand on their sides, over the center of each of 4 plates. Arrange avocado cubes over and beside the scallops. Spoon drops of marmalade next to the scallops and scatter the sunflower kernels over the scallops. Garnish with herbs or greens. Drizzle with the vinaigrette and serve immediately.