Carpaccio of Alaskan Scallops & Avocado King Crab Salad with Citrus Radish, Jalepeño, Herbs & Hot Chile Oil
by Alyeska Resort, Seven Glaciers, Chef Jason Porter
4-6 Kodiak scallops
6-8 oz King crab meat
12 Grapefruit segments
1 Lime zest
1 1/2 tsp Lime juice
2 Red radishes
12 Chives, finely sliced, tips reserved
1 tbsp Cilantro, finely chopped
8 Cilantro sprigs
1-2 tsp Hot chile oil
2 tbsp Olive oil
Salt to taste
Small basil leaves for garnish
Cut plastic wrap into four 6-inch & four 8-inch squares and lay flat on clean work surface for later use.
Segment the grapefruit into supremes and reserve the juice for later use.
Carefully pick through crab meat to ensure all shell and cartilage has been removed. Roughly chop crab meat. In a medium bowl combine crab, 1 1/2 tbsp olive oil, 1/2 tbsp chives, and 1/2 tbsp cilantro.
Mix well and reserve in cooler.
Using a mandoline or very sharp knife, shave 12 rings of jalapeño and reserve. Remove the seeds and brunoise remaining jalapeño. Add to a small bowl.
Add juice of the grape fruit, limes, remaining chopped herbs, salt and olive oil. Add a pinch of chile flakes if you like spice.
Using a very sharp knife, slice scallops horizontally as thin as possible without tearing.
Marinate in citrus vinaigrette for one hour.
Brush the plastic wrap squares with oil and lay flat.
Cut avocados in half from top to bottom. Remove seed and skin very gently so as to not disturb the meat. Carefully slice the avocado into thin slices from top to bottom.
Gently fan the avocado in a circle on the plastic wrap. Add 1 1/2 to 2 oz of crab meat. Gently bunch the avocado around the crab and twist the corners of the plastic wrap to create a purse.
Remove scallops from the marinade and lightly pat with kitchen towel. Arrange on plate in an overlapping circle. Remove plastic from crab and avocado bundle and place in the center of the scallops.
Drizzle hot chile oil over the scallops and garnish with herbs, grapefruit, shaved jalapeño and radish and lime zest to finish.