Smoky Scallop Crudo

1. 1

   Heat the oil in a small saucepan over low heat for 1 minute. Remove from heat and whisk in the pimenton. Infuse for 45 minutes then strain through a double layer of cheesecloth. (Recipe can be doubled; will keep for several weeks and is great for salad dressings.)

2. 2

   Slice each scallop into 3 or 4 slim rounds. Slice each grapefruit segment in half lengthwise.

3. 3

   Spread half the oil on a large plate. Place the scallop discs on top, slightly overlapping to form concentric circles. Arrange a piece of grapefruit atop each disc. Drizzle with the remaining oil, then sprinkle with the toasted almonds and a light dusting of sea salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.