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Scallop crudo with basil, cherries, brown butter, and soy apple cider

Scallop crudo with basil, cherries, brown butter, and soy apple cider

Chef Andrew Gerson

This recipe is a warm-weather favorite for Chef Andrew Gerson. The delicate scallops and intense aromatics pair seamlessly with 1/2 Ale and Sorachi Ace for a surprisingly refreshing dish.

Ingredients

  • 8 scallops, cut into thin slices
  • 12 basil leaves
  • 10 grapes
  • ½ stick of butter (salted)
  • 2 tbsp soy sauce
  • ½ cup apple cider
  • ½ lemon
  • Salt to garnish

Directions

      1

      Melt the butter in a saute pan over medium heat until slightly browned. Remove from heat and reserve.

      2

      Combine the soy sauce, apple cider, and juice of 1/2 lemon and reserve.

      3

      Cut grapes into thin slices, about four per grape.

      4

      Slice scallops. Place in bowl.

      5

      Place grape rounds on top of scallops and pour 2-3 tablespoons of apple cider mixture into the bowl. Lightly dress the scallops with brown butter.

      6

      Garnish with basil leaves and a sprinkle of salt. Serve immediately.

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