Scallops with ginger and clementine spicy crudo

Delicate scallops sliced thin and dressed in a vibrant crudo of zesty clementine, fresh ginger, and a subtle kick of chili. A drizzle of bright our Verdé Club Extra Virgin Finishing Olive Oil brings it all together, balancing citrus and spice with silky richness. Light, elegant, and full of clean, refreshing flavour — the perfect starter to impress without effort.

MAKE IT WITH

FINISHING OIL

An expressive, early harvest extra virgin olive oil made primarily from Picual olives, blended with touches of Arbosana and Hojiblanca for added complexity. Bold,...

Ingredients

6 high quality scallops
4 clementines
1 chili pepper
1 small shallot
1 table spoon of grated gingeroot
3 table spoon of Verdé Finishing Extra Virgin Olive Oil
2table spoon of maple syrup
Freshly grounded pepper and flaky salt
Passion fruits
Trout eggs

Method

Prepare the scallops → Slice the scallops (or your fish of choice) very thinly and arrange them on a plate. Chill in the fridge while you make the dressing.
Make the dressing → In a bowl, combine clementine segments, chili, shallots, green onion, ginger, olive oil, and maple syrup. If your clementines aren’t juicy enough, add a splash of passion fruit for extra acidity.
Segment the 2 other clementines.
Assemble → Spoon the dressing over the scallops, finish with clementine zest, and top with a few trout roe for a final burst of flavor.