Appetizers & Starters

Raw Scallops with Sea Buckthorn

This exquisite scallop crudo balances the buttery sweetness of raw, sashimi-grade scallops with the intense, citrusy pop of sea buckthorn juice. Garnished with peppery radish and microgreens, it is a stunning starter that requires no cooking and delivers maximum flavor impact.

Prep

20m

Cook

—

Serves

Calories

185kcal

Qty	Ingredient
12 large 400 g	Sashimi-grade sea scallops
3 tbsp 45 ml	Sea buckthorn juice (unsweetened)
2 tbsp 30 ml	Extra virgin olive oil
1 tbsp 15 ml	Lime juice
1 small 15 g	Shallot, finely minced
0.5 tsp 2.5 ml	Honey
2 each 20 g	Red radish, thinly sliced
1 pinch 1 g	Maldon sea salt
0.25 cup 10 g	Microgreens for garnish

2 Method

Step 1. Prepare the scallops by removing the tough side muscle. Pat them dry with a paper towel and slice each scallop horizontally into 3 or 4 thin discs.

Step 2. In a small glass bowl, whisk together the sea buckthorn juice, lime juice, honey, and extra virgin olive oil until emulsified. Stir in the finely minced shallots.

Step 3. Arrange the scallop slices in a single layer on four chilled plates, slightly overlapping them.

Step 4. Spoon the sea buckthorn vinaigrette evenly over the scallops.

Step 5. Top with the thinly sliced radishes and microgreens.

Step 6. Finish with a generous sprinkle of flaky sea salt and serve immediately while cold.

·
Ensure you use dry-packed, sashimi-grade scallops for the best texture and safety.
·
Chill your serving plates in the freezer for 10 minutes before plating to keep the raw seafood at its peak.
·
If you cannot find sea buckthorn juice, passion fruit juice or high-quality blood orange juice make excellent substitutes.
·
Use a very sharp knife to slice the scallops cleanly without tearing the delicate flesh.

? FAQ

Can I make this dish in advance?

It is best served immediately. If left in the citrus juices too long, the acid will begin to 'cook' the scallops like a ceviche, changing the texture from silky to firm.

Where can I buy sea buckthorn juice?

You can typically find it in health food stores, specialty Nordic grocers, or online. It is often sold as a frozen puree or bottled health tonic.

Are raw scallops safe to eat?

Yes, provided you purchase 'sashimi-grade' or 'Grade A' scallops from a reputable fishmonger and handle them with strict hygiene.

What kind of wine pairs with this crudo?

A crisp, high-acid white wine like a Sancerre, Chablis, or a dry Riesling complements the tartness of the sea buckthorn perfectly.

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Restaurant Basalt

Raw Scallops with Sea Buckthorn

1 Ingredients

2 Method

💡 Chef's Tips

? FAQ

Videos

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