Scallop Capese; Crab Toast Aoili

CPARKTX · February 2016

This was really good, and the crab toast was super easy.

For the toast...the aioli was lemon juice, lemon zest, salt, egg yolk, EVOO.

The crab mixture was: lump claw crab meat, lemon, thinly sliced Serrano.

The base was sliced sourdough brushed with olive oil and toasted (grilled), then topped with crab mixture and drizzled with the aioli, and a few thin slices of Pecorino.

The caprese salad had heirloom tomatoes, kalamata olives, lemon juice, EVOO and of course grilled scallops.

pgprescott · February 2016

You are a true rockstar on the egg! Always look forward to your posts.

Wolfpack · February 2016

That really looks stunning- excellent cook as always.

johnmitchell · February 2016

Outstanding cook and pics.. Great post.

clemsontyger97 · February 2016

Love those scallops. What was your temp and cook time? I'm wanting to try some scallops very soon.

CPARKTX · February 2016

@clemsontyger97 I cooked the scallops on my plancha (cast iron griddle), it was pretty hot...dome temp was probably 400, and I had the plancha on the grid at the lower level. They were pretty good sized scallops, I didn't time but maybe 4-5 minutes total.

Chubbs · February 2016

How much is rent?

blind99 · February 2016

Beautiful cook!

Scallop Capese; Crab Toast Aoili

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