{"id":32946,"date":"2022-09-20T11:10:02","date_gmt":"2022-09-20T18:10:02","guid":{"rendered":"https:\/\/catalinaop.com\/?post_type=recipe&amp;p=32946"},"modified":"2022-09-20T11:10:02","modified_gmt":"2022-09-20T18:10:02","slug":"spicy-scallop-crudo-with-cucumber-grapes-and-yuzu-sake-sauce","status":"publish","type":"post","link":"https:\/\/catalinaop.com\/spicy-scallop-crudo-with-cucumber-grapes-and-yuzu-sake-sauce\/","title":{"rendered":"Spicy Scallop Crudo with Cucumber, Grapes and Yuzu-Sake Sauce"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">This scallop crudo is as delicious as it is texturally satisfying! You get the silky texture of the scallops with a fruity pop from the grapes and a bright heat from jalapenos and spicy, citrusy yuzu. Crunchy cucumber and cooling mint help keep things refreshing. Makes a great appetizer or light lunch! Recipe by Lindsay Evans Smith (LindsayEats) exclusively for Catalina Offshore Products.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ingredients: <\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1\/2 tsp honey<\/li><li>1 tsp Yuzu Kosho paste<\/li><li>2 Tbsp sake<\/li><li>1\/2 lb large diver scallops, sashimi grade<\/li><li>6-8 concord grapes, thinly sliced<\/li><li>Handful of champagne grapes<\/li><li>4 micro cucumbers, thinly sliced<\/li><li>1\/2 &#8211; 1 serrano pepper depending on heat preference, thinly sliced and seeded<\/li><li>Micro mint leaves (or mint leaves, chopped)<\/li><li>Sea salt for finishing<\/li><li>Yuzu flavored tobiko <\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Directions<\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Whisk together yuzu paste, honey, and sake.<\/li><li>To prepare scallops, remove foot, and slice each scallop into thin rounds. You should get at least 4 thin slices per scallop. (To make slicing easier, place scallops in the freezer about 10 minutes before slicing.)<\/li><li>Place scallop slices on a plate or platter of your choice. Layer the sliced grapes, cucumber, and pepper over the scallops, then sprinkle champagne grapes and mint on top.<\/li><li>Drizzle the yuzu-sake sauce all over then top with a sprinkle of finishing salt and small spoonfuls of tobiko. (You can use chopsticks to help disperse the tobiko).<\/li><\/ol>\n\n\n","protected":false},"excerpt":{"rendered":"<p>This scallop crudo is as delicious as it is texturally satisfying! You get the silky texture of the scallops with a fruity pop from the grapes and a bright heat from jalapenos and spicy citrusy yuzu.<\/p>\n","protected":false},"author":15442,"featured_media":32947,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"class_list":["post-32946","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/posts\/32946","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/users\/15442"}],"replies":[{"embeddable":true,"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/comments?post=32946"}],"version-history":[{"count":0,"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/posts\/32946\/revisions"}],"wp:attachment":[{"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/media?parent=32946"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/categories?post=32946"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/tags?post=32946"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}