Dream car
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Morning view of the Shanghai skyline from the tub.
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Grapefruit Scallop Crudo
I recently learned a new dish name - ‘crudo.’ It refers to any raw fish or meat dish, originated from Italy. It’s different from sashimi from Japan, in the way that its usually coated with olive oil and some other light, but fruity sauces. The idea is to pair these raw food with different textures and flavours. 
I had some fresh scallops at home (jumbo scallops too) so I thought why not try making crudo this time? It’s such a delicacy served in fine dining restaurants, yet it’s easy to make and it costs a lot less than what they charge at restaurants. 
1 section of a grapefruit (peeled and chopped)
4 scallops
2 tbsp ginger - minced
2 tbsp green onion - finely chopped
salt & pepper
3 tbsp lemon juice
1 tbsp balsamic vinegar
salt & pepper
1. Halve the scallops horizontally. It’s best to do this by laying the scallop onto a chopping board- then place your left hand above the scallop. Using a sharp knife, slice it in half horizontally while holding the scallop still with your left hand.
2. Mix together the lemon juice and the balsamic vinegar. 
3. Place the sauce onto the plate first. Then layer on top with the sliced scallops. 
4. Top each scallop with some ginger and green onion (these should be spread evenly on the 8 scallop slices).
5. Sprinkle the dish with chopped grapefruit, then add salt & pepper and sugar to taste.
If you can’t find fresh scallops, you can always use frozen scallops as well. Just defrost it and rinse with cold water. Lightly sear the scallops (ie. 1 minute or less on each side) before slicing them in half. It works the same and taste just as good! Not to mention it is also a little bit cheaper to use frozen scallops!
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