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.
- 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
Melt the butter in a saute pan over medium heat until slightly browned. Remove from heat and reserve.
Combine the soy sauce, apple cider, and juice of 1/2 lemon and reserve.
Cut grapes into thin slices, about four per grape.
Slice scallops. Place in bowl.
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.
Garnish with basil leaves and a sprinkle of salt. Serve immediately.