Scallop Crudo with Pesto & Arugula
Scallop Crudo with a ginger chive pesto, ponzu, topped with Serrano pepper. Recipe by KnowBuddy Amy K.
4 sea scallops, sliced thin
1 garlic clove
1/2 cup olive oil
Salt and pepper to taste
Pat scallops dry and slice into thin slices.
In a food processor put in a handful of cilantro, approximately 10 chives, ginger to your liking, one garlic clove, and 1/2 cup olive oil and salt and pepper to taste. Blend to make a pesto.
Plate the scallops side-by-side with arugula in the middle and top each scallop with a dollop of the pesto and add the serrano pepper on top. Drizzle olive oil over arugula and bon appétit.