Scallop Crudo with Blood Oranges and Pistachio Sauce (Crudo de vieiras con naranjas sanguinas y salsa de pistachio)

This recipe is a new creation from my "cocina viva." I had some medium size scallops that were very sweet and tasty. I thought to make a "crudo" with the scallops, blood oranges, micro greens, pistachios and fresh basil from "Just Local." The result is very pleasant.

Ingredients:


1/2 pound scallops
2/3 pound blood oranges
4 or 5 drops of lemon juice
1 handful pistachios
1 garlic clove
7 fresh basil leaves
extra virgin olive oil
4 or 5 drops of lemon juice
salt to taste
Maldon salt to sprinkle

Put the juice of the blood oranges on a plate. (I added some drops of lemon juice because they were very sweet.) Cross cut the scallops very thin and lay over the juice of the oranges. Let rest for about 30 minutes in the refrigerator. In the meantime, in a blender put the pistachios, basil, garlic, olive oil and some drops of lemon juice, and mix everything well. After 30 minutes, take the plate with the scallops and turn them, add the mix from the blender, sprinkle some Maldon salt and arrange some orange and micro greens. Buen provecho!