Scallop Crudo

Chef Graham Peltier,

Tabula Rasa

Born and raised in Winnipeg, French trained Chef Graham Peltier has honed his culinary mastery in some of Winnipeg’s most celebrated kitchens over the last 15 years, including French leaning Sous Sol before taking the kitchen’s helm at Tabula Rasa/Solera. Graham’s passion for supporting local producers permeates his culinary vision and is evident in his vibrantly flavoured plates. Mediterranean influences guide the vibrant, multi-component dishes featured here, all well worth tasting at the source.

This recipe is a signature at Tabula Rasa for good reason. Its striking appearance has us at hello, while bright pops of citrus, pickled onion, chili and caviar leave a lasting impression on the palate.

Ingredients

Scallops

8 med-large scallops

1/2 cup charred orange vinaigrette

2 Tbsp pickled red onion

4 tsp trout roe

2 pinches Maldon salt

1 serrano chili

2 pinches ground sumac

Charred Orange Vinaigrette

2 medium oranges

1–2 tsp Dijon mustard

1/3 cup extra-virgin olive oil

3 Tbsp sugar

honey, to taste

salt, to taste

freshly ground black pepper, to taste

Quick Pickled Red Onion

medium red onion, thinly sliced

1/2 cup white vinegar

1/2 cup water

1 Tbsp sugar

11/2 tsp salt

1/2 tsp black peppercorns

small garlic clove, sliced

1/2 tsp mustard seeds

1 small bay leaf

Method

Charred Orange Vinaigrette

1. Slice the oranges in half crosswise and toss with sugar. Heat a cast-iron skillet over medium-high heat with no oil. Place the oranges cut-side down and cook for 2 minutes until slightly caramelized.
2. Cool slightly, then squeeze the juice into a bowl. Use a spoon to scrape some of the charred pulp into the juice for extra smoky flavor.
3. Whisk in the Dijon mustard until smooth to build the base.
4. Slowly drizzle in the olive oil while whisking continuously until the dressing thickens and emulsifies.
5. Add salt and black pepper.

Quick Pickled Red Onion

1. Place the sliced onion in a heatproof bowl or jar.
2. In a small saucepan, combine vinegar, water, sugar, salt, spices and aromatics.
3. Bring to a simmer, stirring until sugar and salt dissolve.
4. Strain and pour the hot liquid over the onions, covering them entirely.
5. Cool to room temperature, then refrigerate for 2 or more hours.

Assembly

1. Slice scallops into thirds and lay out on plate.
2. Pour on the orange vinaigrette.
3. Garnish with the pickled red onion and trout roe.
4. Slice serrano chili thinly place across scallops.
5. Season with Maldon salt and sumac.

Yield 3-4 servings