Stonington Scallop Crudo

Jun 15

Written By Robert Florence

Ingredients:

2T of your fav chili crisp

1T Moromi Shoyu

1T Sonokosakai curry powder

1T rice vinegar

1t lemon juice

1t sugar

Preparation:

Combine chili crisp, shoyu, curry powder, rice vinegar, lemon juice and sugar in a small bowl. Thinly slice 4 or 5 large scallops and gentle mix. Marinate in the fridge for 1/2 hour before serving. Enjoy!

MoromiShoyurecipeMisoscallopsseafooddinnermarinadecrudocookingdeliciousstoningtonmysticcurryvinegarsoysaucesaucebob florence

Robert Florence

Stonington Scallop Crudo

Ingredients:

Preparation:

Shoyu, Garlic & Ginger Salmon Skewers

Grilled Ribeye & Moromi Miso Caesar with radishes & herbs