Scallop Crudo with Compressed Watermelon

– courtesy Radius, Hamilton

Scallop Crudo with Compressed Watermelon

4 U10 scallops
¼ of a watermelon
1 tsp white balsamic vinegar
½ cup olive oil
½ cucumber
3 celery stalks
4 asparagus stalks
½ cucumber
8 leaves fresh parsley
8 leaves fresh cilantro
1 fresh chili

For the Crudo
Clean adductor muscle of scallop. Slice each scallop into horizontally into three thin slices. Set aside in refrigerator.

For Compressed Watermelon
Slice a watermelon into three-quarter-inch thick slices, trim into rectangles. Combine olive oil and vinegar, season both sides with oil mixture and salt. Place in vacuum seal bag. Seal bag. Place in fridge for minimum three hours. Place a light weight (a bag of peas works) on top of the watermelon to compress flavour.

For garnish
Slice fresh chili thinly, prepare two slices per plate. Wash and pick parsley and cilantro, prepare two of each per plate. Run the celery, asparagus and cucumber through a mandolin, to slice as thin as possible. Immediately place in ice bath. This will naturally curl the vegetables.

To plate
Drizzle a little olive oil on the plate, place watermelon down, layer slices of scallops on top of watermelon. Place celery, asparagus and cucumber curls nicely on top of scallop and around the plate. Drizzle more olive oil. Season with salt. Garnish with cilantro, parsley and chili. Makes four servings.