ST. CECILIA’S KITCHEN SCALLOP CRUDO WITH UGA CAVIAR

This dish marries the sweetness of fresh scallops with the brininess of the caviar and accents it with the tang of blood orange, the herbal punch of fennel and crunch of rye croutons.

St. Cecilia’s executive chef Craig Richards notes that crudos need the freshest seafood possible. “Crudo can be difficult to pull off at home, but with a sharp knife and diligence in finding super fresh fish, it’s not impossible. The scallops should have a slightly briny scent and be shiny in appearance. If you can’t find really fresh scallops, look for a meaty fish as a substitute, one that’s shiny and bright in appearance, not opaque or dry looking. When cutting the fish or scallops, a long sharp knife works best. Use an even, smooth one-stroke action and cut it right before serving.”

Richards suggests you arrange the crudo on the plate so guests get a taste of each ingredient with every bite. 1 fennel top, sliced thin 1 tablespoon extra virgin olive oil 6 fresh scallops 1 blood orange, peeled and

segmented, juice reserved 3 tablespoons creme fraiche 30 grams UGA caviar Crunchy sea salt, like Maldon, for

garnish Rye croutons, for garnish

In a small bowl, toss fennel top with olive oil and cover. Let sit overnight.

When ready to serve, slice scallops into 1/4-inch thick slices and divide between four cold plates. Arrange four orange segments around the plate and spoon 1/2 teaspoon blood orange juice around the plate. Add two small dollops of creme fraiche to each plate. Divide fennel tops and the oil between the plates, making sure the scallop slices receive a generous amount of olive oil. Divide the caviar between the plates. Crumble a few croutons and sprinkle over each plate. Finish the plates with a little sea salt, remembering that the caviar has a natural salinity. Serve immediately. Serves: 4

Per serving: 136 calories (percent of calories from fat, 51), 7 grams protein, 10 grams carbohydrates, 2 grams fiber, 8 grams fat (3 grams saturated), 61 milligrams cholesterol, 170 milligrams sodium.

STYLING BY GERRY KLASKALA / PHOTO BY ARIA Sturgeon caviar is being produced as part of a project at the University of Georgia’s Warnell School of Forestry and Natural Resources. The project produces about 100 pounds of caviar each year.