Lone Madrone - Paso Robles


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SEA SCALLOP CRUDO

FRESH WASABI ROOT- GINGER VINAIGRETTE



For the Vinaigrette:

4 oz fresh lime juice

1 tbl fresh grated ginger

1tbl fresh grated wasabi root

¼ cp. grapeseed oil  

  For the Dish:

  6 fresh dry packed sea scallops

  Fleur de Sel

 


METHOD: Whisk lime juice, ginger and wasabi together in a bowl. Slowly whisk in the grapeseed oil.

 

Slice scallops crosswise. Lay on a chilled plate drizzle vinaigrette over the top and garnish with fleur de sel.


  Chef Jeffery Scott of Vineyard Events

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