2020 Albamar, Albariño, Rias Baixas, Spain + Helm Oyster Bar’s Maine Scallop Crudo with Fresh Sugar Kelp and Pickled Chiles
When we mentioned to Executive Chef Billy Hagar at Helm Oyster Bar + Bistro that we were launching our Wine Club and wanted to put club members in touch with talented local chefs, restauranteurs, and specialty food purveyors with our food pairing recommendations, he very generously offered to create a super easy and fresh-out-of-the-water Scallop Crudo for you all. Who says, no to a great chef’s scallop crudo recipe? Not us! We love the idea of making crudo at home from just-shucked scallops, incorporating fresh Maine Kelp during Seaweed Week, and learning how to make pickled peppers.
The seaside-grown 2020 Albamar, Albariño from Rias Baixas, Spain, is such a delicious quality-driven wine and will be a great pairing with this dish. Wine Club members you’ll receive this wine on your doorstep with our hangtag tasting notes on Monday. If you’re not a Wine Wise Wine Club member yet, there’s still time to join.
If you have not been to Helm yet, it’s new-ish to the Portland Restaurant scene and you must make a reservation soon to enjoy their delicious seafood-driven menu steps away from Portland’s Waterfront. If you’re not a wine club member yet, there is still time to join.
Billy Hagar, Executive Chef, Helm Oyster Bar + Bistro. Photo credit: Erin Little Used with permission.
Helm Oyster Bar + Bistro. Photo credit: Erin Little
RECIPE
SCALLOP CRUDO
This dish is all about its simplicity and the freshness of the scallops. You can find these beautiful live scallops from SoPo Seafood. Don't be intimidated by the scallops, if you can shuck a clam or an oyster, you'll have a much easier time shucking scallops. We recommend sourcing the sugar kelp directly from a farmer, or you can visit Heritage Seaweed in Portland to buy fresh sugar kelp. You can substitute any hot pepper you like to pickle, or if you have a jar of your favorite pickled peppers already open, you can use those as well. r to wilted the more texture. Taste as you cook. Season with salt and pepper.
Serves 2-4 people
Ingredients:
Scallops, freshest possible, in shell, if possible - 5-8 pieces depending on size
Fresh Sugar Kelp (can substitute frozen sugar kelp, or rehydrated wakame) 2 strips
Pickled Peppers — you’ll want to make these ahead of time (see recipe below) or use your favorite pickled peppers.
Prep the scallops:
If you're shucking the scallops out of the shell, cut the adductor muscle as close to the shell as possible. Once the meat is released from both shells, you can push the meat out of the skirt. Reserve the roe to serve. Discard the rest of the skirt.
Depending on the size of the scallop, slice it crossways into 2 or 3 pieces.
Assemble the Crudo:
Arrange the scallop pieces on a plate, semi scattered to leave room for the chiles and seaweed.
Slice your sugar kelp at a slight bias to create diamond-esque shapes.
Place one piece of sugar kelp resting on each slice of scallop.
With a slotted spoon, take a few pieces of pickled chiles and arrange next to each the scallop and seaweed.
Any pickling liquid that falls off the spoon can be drizzled over the scallops.
Season each slice of scallop with a few pieces of Maldon salt.
Squeeze a little bit of lemon over the top of the entire dish.
Finish with a small drizzle of olive oil over the top of it all.
PICKLED PEPPERS
Ingredients
Quarter-pound of Cherry Bomb Peppers
1 pint Champagne Vinegar
1 cup Sugar
1/2 cup Water
1 Lemon
Good Extra Virgin Olive Oil
Maldon Salt
Steps
Start by combining the champagne vinegar, sugar, water, and a pinch of salt in a non-reactive small saucepan. Bring up to a boil and turn off the heat.
Slice the cherry bomb peppers into thin strips and place them into a clean jar
Pour the hot pickling liquid over the top of the peppers
Let it sit out of the refrigerator for a few hours.
Refrigerate once the jar is cool to the touch.
These peppers can be done in advance. Use within one month of making.
Photo credit: Morgan Brockington for Wine Wise, except where noted.
