Scallop Crudo & 1 Year Blogoversary!

One year ago, I opened The Bite Me Kitchen on a whim when my friend Leah mentioned she was starting a cooking blog. I never thought it would become anything more than an online recipe catalog for my friends and family. In 365 days, my humble little webspace has grown into a buzzing hive of activity and a kitchen run by a party of two.

Thanks to all our visitors, whether you scroll through on your reader with your morning coffee, or actively comment and inquire about our recipes. Thank you to all the businesses and advertisers that we've been fortunate to work with. Thank you to our friends and family that support and promote our culinary obsession. Thank you, as well, to Adam who not only puts up with my insane passion for cooking, but matches it with his own desire to craft food of the highest caliber and willingness to edit my oft-tangled prose.

We still don't know where we're headed, but we're happy to be here, and very glad to have you with us! Now, on to the food!!!!!!!!

When people think of raw seafood, they usually think sushi, but the Japanese aren't alone in their appetite for undercooked marine fare. Tangy ceviche hails from Peru, and Italy's crudo is made from raw shellfish dressed with olive oil, citrus juice, and sea salt. I can't think of a better way to accent a diver scallop's natural sweetness. Simple and elegant, slices of scallop are paired here with blood orange olive oil, freshly squeezed tangerine juice, honey-sweet diced mangos and himalayan pink salt.

Buon appetito!

Serves 4 as appetizer

INGREDIENTS:

• 4 large dry scallops (large), sushi grade, each sliced in 3 rounds
• juice from 1 honey tangerine
• 1 mango, peeled and diced finely
• 4 radishes, shaved with peeler or mandoline - (watermelon radishes if you can find them!)
• 2 Tbsp blood orange olive oil
• a pinch of microgreens
• a few grinds of pink himalayan salt or sea salt

DIRECTIONS:

1. On plate, arrange radishes forming 3 flower patterns. Mound mango atop the radishes.
2. Place one slice sea scallop atop each mango round.
3. Garnish with microgreens and an additional mango piece.
4. Drizzle each plate with olive oil and tangerine juice.
5. Finish by grinding salt atop each plate as you serve.