Ingredients
- 2 tapioca starch–based rice paper sheets cut into squares
- Neutral oil for frying
- 1 egg yolk
- ½ clove garlic finely grated
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- ½ cup neutral oil
- Kosher salt to taste
- 1 cup fresh basil leaves packed
- ½ clove garlic
- 1 tablespoon lemon juice
- 2 tablespoon Grana Padano cheese grated
- ¼ cup extra-virgin olive oil
- 4 large sushi-grade sea scallops from @citarellagourmetmarket, side muscle removed
- 1 tablespoon lemon juice
- 1 tablespoon extra-virgin olive oil
- Flaky sea salt to finish
- Microgreens small handful (basil, shiso, or arugula sprouts)
Method
Make the Crispy Rice Crackers
- Cut each rice paper sheet into 4 equal squares.
- Heat neutral oil in a small saucepan to 375°F.
- Fry one square at a time for 2–3 seconds until puffed and crisp. Transfer to a paper towel–lined plate. Lightly salt and cool.
Make the Lemon Aioli
- Whisk together egg yolk, garlic, lemon juice, and Dijon.
- Slowly drizzle in neutral oil while whisking continuously until thick and emulsified.
- Season to taste and refrigerate.
Make the Nut-Free Basil Pesto
- Blend basil, garlic, lemon juice, and cheese in a food processor.
- Drizzle in olive oil until smooth and vibrant.
- Season with salt to taste.
Prepare the Scallop Crudo
- Slice each scallop horizontally into 2–3 thin rounds.
- Toss gently with lemon juice and olive oil just before plating.
Assemble
- Dot each rice cracker with aioli.
- Top with scallop slices.
- Spoon basil pesto over the top.
- Finish with flaky salt and microgreens.