Scallop Crudo

Scallop Crudo in Passion Fruit with Lime Granita

4 Servings


Beets 4 OZ

Scallops 4 OZ

Passion Fruit Juice 2 OZ

Grapefruit Juice 2 OZ

Water 1/2 C

Lime Juice 2 T

Raw Sugar 1 T

Rum 1 t

1. Slice Beets as thinly as possible.

2. Place sliced Beets onto a nonstick sheet tray or a sheet tray lined with parchment paper.

3. Bake beets at 200 degrees for apx 4 hours until completely dried out.

4. Grind dried beets with a spice grinder or food processor.

5. Sieve the ground beets so you are left with only a fine powder. Set aside.

6. In bowl, combine Water , Lime Juice, Raw Sugar and Rum. Stir until sugar is dissolved.

7. Place the mixture into your freezer for apx 2 hours until frozen solid.

8. In a bowl, combine Passion Fruit Juice and Grapefruit Juice. Refrigerate.

9. Slice Scallops into ¼ inch medallions. Refreigerate covered until granite is frozen.

10. When you are ready to serve, lay out sliced Scallops onto a plate, pour 1 oz of the Passion Fruit / Grapefruit mix beside them.

11. Take granite out of the freezer. Using the tines of a fork, scrape the granite to get 1oz. Place granite on top of scallops.

12. Sieve a bit of beet powder on top on the Scallops.

13. Serve


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