From the Galley with HMY - ASIAN SCALLOP CRUDO

We're back with some more culinary content with another episode of From the Galley with HMY. Abby in the Galley is here with us today. What are we doing today, Abby? Today we're making an Asian grapefruit and green onion scallop crudo. For the dressing, we're going to need some grapefruit juice to start with. I'm going to cut these in half and quarter them, and we're going to juice them into a mixing bowl. Olive oil goes in, a splash of rice vinegar, a little bit of soy sauce, drizzle of honey, and finally, some salt and pepper. And now we whisk. Now we're going to prepare all of our garnishes. First, I'm going to segment my grapefruit. Then you'll take your knife and make a cut on each side of the membrane. And next, we're going to slice up our green onion. And now it's time to prepare our scallops. They've been soaking in some salty water. This helps firm them up a bit and also seasons them. On some of the scallops, you might see something dangling off the side. It's called a foot. It's a little tougher. It's the muscle that drags them around. So we take this off because it's not that great to eat. I'm placing my hand on top and just dragging my knife through, keeping my fingers out of the way. Now we're ready to plate. We'll grab our scallops and place them on our appetizer plate. Then we'll put down our grapefruit segments. Then we'll pour over our dressing. Now we'll garnish with our green onions. And finally, our sesame seeds. And that's how you make Asian grapefruit and green onion scallop crudo. This is a perfect sunset dish to enjoy on your new-to-you 80 Viking enclosed bridge.