Pristine raw scallops prepared in the Italian style with only olive oil salt and a few drops of lemon juice.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 The Chef's Kitchen | 2021-09-21 14:30:03 |  4,064 Views |
Scallop Crudo | Chef Seth Arnold | Tips & Techniques
Serious Mealtimes / Amanda Suarez
If there’s one thing I hate it’s a food trend that suddenly leaves everyone breathless despite the fact that the food is already an undisputed classic. In the early 00s the food media was all over hamburgers bacon fried chicken and donuts as if they were reviving a long-dead food tradition. I wondered “When the hell did we stop loving donuts?”
Something similar had happened a few years earlier with crudo a word that simply means “raw” in Italian but is often used as a shorthand for any Italian raw fish preparation. As almost anyone who lives anywhere near the sea knows eating raw fish is nothing new. And yet crudo was hailed as a kind of culinary revelation that was immediately linked to an otherwise unrelated raw fish preparation: It’s Italian sashimi! said everyone everywhere (at least in New York City where I was). But it’s not Italian sashimi any more than pizza is an open-faced Italian taco. It’s simply raw fish eaten as fresh and pure as possible with a restrained but flexible approach to herbs and spices probably just as people living around the Mediterranean have been doing for thousands of years.
