SERVES 4 AS A MAIN COURSE OR 6 AS A FIRST COURSE
This simple crudo is a stunner: perfect around the holidays and very easy to prepare ahead of time. If white soy sauce is not available, do not substitute regular soy sauce. Instead, substitute a sprinkle of good flake sea salt, after the garnishes are added, just before serving. At CRU, we love to use Maldon salt or Fleur de Sel.
FOR THE VINAIGRETTE
1 small shallot, finely minced
2 tablespoons white soy sauce
1 tablespoon rice wine vinegar
1 tablespoon honey
1 teaspoon finely grated fresh ginger
FOR THE CRUDO
1 pound Nantucket bay scallops, cleaned
½ pear, cored and sliced lengthwise into thin pieces
2 tablespoons pomegranate seeds
1 tablespoon extra-virgin olive oil
Coarsely chopped celery leaves (light green only)
TO MAKE THE VINAIGRETTE: Whisk together the shallot, soy sauce, vinegar, honey, and ginger. (This may be done up to a day in advance; transfer the vinaigrette to a glass jar with a tight-fitting lid and store in the refrigerator.)
TO MAKE THE CRUDO: Place the scallops, pear, pomegranate seeds, oil, and celery leaves in a large bowl. Add the vinaigrette and toss gently to combine. Serve immediately on chilled plates.