Crudo Scallop Citron and Shaved Asparagus

Crudo Scallop Citron and Shaved Asparagus

From: Chef/owner John Brandt-Lee, Avalon Restaurant, West Chester, PA. Yield: 6 servings.

6 U-10 dry-packed fresh sea scallops

3 Tbsp. lemon juice

3 Tbsp. olive oil

1 Tbsp. champagne vinegar

1 small shallot, diced

⅛ cup fresh parsley leaves, cut up

to taste, fresh cracked pepper

4 heart

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TAGS: Food & Drink