Recipe: Passionfruit Scallop Crudo
Recipe: Passionfruit Scallop Crudo
A refreshing Italian-style raw seafood dish
In last Sunday’s Cannabis Chef Spotlight with Wendy Zeng, I asked, “what’s the most delicious dish you’ve cooked while high on cannabis?” Her answer was this Passionfruit Scallop Crudo, a light and refreshing raw seafood dish.
“Tastes like summer! Beautifully sweet diver scallops bathing in a refreshing pool of tropical tanginess with just the right amount of kick from thai chili and a hint of herbaceous pineapple sage oil.”
Adapted from my original article published on MedMen’s EMBER:
DOSING:
Makes one appetizer, serves two.
To make cannabis-infused, use an infused olive or grapeseed oil*
INGREDIENTS:
1/4 lb. large sea scallops, about 5 scallops
1/4 cup (2oz.) lime juice, about 2 limes
1/4 teaspoon coarse salt
2-3 passionfruits (frozen or fresh)
Splash of fish sauce
1 teaspoon finely diced shallots
1-2 bird’s eye or thai chilis, thinly sliced
6 pineapple sage leaves (or substitute thai basil)
6 pineapple mint leaves (or substitute regular mint)
2 tablespoons oil (olive or grapeseed)*
Handful of micro cilantro or regular cilantro
DIRECTIONS:
Prepare the Scallops: Rinse the sea scallops in cold water and pat dry. In a small bowl, marinate the whole scallops in ¼ cup lime juice and ¼ teaspoon coarse salt for 30 minutes in the fridge. While the scallops marinate, prepare the passion fruit coulis and pineapple sage oil.
Passionfruit Coulis: Slice the passion fruits in half and scoop out the seeds and juice sacs into a small food processor. Puree the passionfruit and strain the juice into a small bowl through a sieve. Discard the seeds. In the small bowl, combine passion fruit puree, 4 drops of fish sauce, 1 teaspoon finely diced shallots, and thinly sliced birds eye chilis. Set aside.
Pineapple Sage Oil: In a small food processor, grind up pineapple sage and pineapple mint leaves (pineapple mint and pineapple sage are varieties of herbs, you can substitute with mint, regular sage and/or thai basil). Keep processing while adding oil until the herb and oil mixture come together.
Remove scallops from the fridge, discard the lime juice, and slice the scallops thin horizontally, about ¼ inch-thick slices. Arrange sliced scallops on a large serving plate. Pour the Passion Fruit Coulis on top of the scallops so they’re sitting in a pool of passionfruit. Evenly distribute the chilis and shallots. Drizzle herb oil over scallops, and top with micro cilantro or regular cilantro leaves. Serve chilled.
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Includes instructions and amounts to dose recipes at ~5mg THC per serving.
When I made Wendy’s recipe to photograph for the article, I was trying to figure out where the f*** to find pineapple sage, pineapple mint, and bird’s eye chilis. This talented chef grows them in her garden! Can’t wait for her outdoor space to be done and dine amongst the *trees* at her urban farm-to-table cannabis supper club events.
XOXO, Christina W.
