Scallop Crudo with Confit Leeks, Pink Peppercorns, and Crispy Garlic

Scallop Crudo with Confit Leeks, Pink Peppercorns, and Crispy Garlic

Prep Time: 20 minutes (plus 1 hour curing time)

Cook Time: 20 minutes (plus 1 hour curing time)

Servings: 3-4 people

Ingredients

• 8-12 sushi-grade scallops (2-3 per person)

• 1 tbsp kosher salt, more for finishing

• 1 tbsp granulated sugar 

• 2 large leeks (or 3-4 small)

• 2 cups extra virgin olive oil 

• 1 tbsp pink peppercorns

• 8 garlic cloves, thinly sliced

• Zest from 1 lemon

Directions

Cure the scallops

1. Pat scallops dry and remove the tough side muscle.

2. Mix 1 tbsp salt and 1 tbsp sugar. Coat the scallops generously and refrigerate on a tray for 1 hour. This firms up the texture and seasons them deeply.

3. After 1 hour, rinse the scallops under cold water to remove excess salt/sugar, then pat thoroughly dry.

Confit the leeks  

1. Trim roots and dark green tops. Slice the whites and light greens into 1cm rounds, separating them into individual rings. Rinse and pat completely dry.

2. Combine leeks, olive oil, and pink peppercorns in a medium pot. Bring to a gentle simmer over medium heat, then drop to low. Cook for ~30 minutes until tender and slightly golden. 

3. Lift the leeks and peppercorns out with a slotted spoon. Toss in a small bowl with the lemon zest and a pinch of salt. Set aside.

Crisp the garlic 

1. In the same warm oil, add the sliced garlic. Fry over medium-low heat until golden brown and crisp (watch closely—garlic burns quickly!).

2. Transfer garlic to a paper towel-lined plate and salt immediately. 

3. Let the remaining leek-garlic oil cool. Transfer to an airtight container and store in the fridge. 

Assemble 

1. Thinly slice the cured scallops. Arrange slices in a single layer on the serving plate. Drizzle generously with the reserved leek oil. 

2. Top each scallop with a few confit leek rings, a peppercorn, and a piece of crispy garlic. Serve immediately.