BC Scallop Crudo with Bacon
This take on classic Vietnamese flavors entices the senses paired with BC Scallops and Bacon! Enjoy this as a fresh, cool appetizer while eating local. Be sure to follow proper raw seafood handling procedures.Ingredients
Serves 4
¼ cup + 2 tbsp (90 ml) granulated sugar, divided
¼ cup (60 ml) fish sauce
2 tbsp (30 ml) water
2 tbsp (30 ml) freshly squeezed lime juice
1 small Thai (bird’s eye) chili, thinly sliced
1 small shallot, thinly sliced
1 lb (450 g) BC scallops, thawed if frozen
1 tbsp (15 ml) kosher salt
2 oz (60 g) bacon or pork belly, cut into ¼-in (0.6 cm) cubes
1 handful fresh cilantro leaves
2 tbsp (30 ml) chili garlic oil
1 tbsp (15 ml) fried garlic
Instructions
- In a small bowl, mix ¼ cup (60 ml) sugar, fish sauce, water, lime juice, chilies and shallots. Set aside and let sit for at least 30 minutes.
- Cut scallops in half. In a medium non-reactive bowl, mix salt with remaining 2 tbsp (30 ml) sugar, add scallops, toss and let cure in refrigerator for 30 minutes. Remove from refrigerator, rinse and dry well with paper towels.
- In a small pan over medium heat, cook bacon until fat has rendered and it’s crisp and golden on all sides, about 5 minutes. Drain and set aside.
- To serve, divide scallops evenly between dishes. Pour 2 tbsp (30 ml) sauce per serving. Garnish with chilies and shallots from sauce, bacon, cilantro, chili garlic oil and fried garlic.