Crudo of Scallop with Honeydew, Cucumbers and Puffed Rice in a Meyer Lemon Vinaigrette Recipe - (5/5

Ingredients

• For the puffed rice:
• 1 seedless Japanese or English cucumber, cut into at least 40 paper-thin slices
• 2-3 large or 4 medium-sized diver scallops,cut into at least 20 1/4-inch slices
• 1/2 teaspoon sea salt
• 1/2 cup Meyer lemon vinaigrette (recipe follows)
• 1/4 cup honeydew, chopped into small dice
• 4 tablespoons puffed wild rice (recipe follows)
• 3 cups grapeseed oil
• 1/2 cup wild rice, uncooked
• 1 teaspoon kosher salt
• For the Meyer lemon vinaigrette:
• Zest from one Meyer lemon
• 4 tablespoons Meyer lemon juice (about 2 lemons)
• 2 teaspoons Dijon mustard
• 2 teaspoons honey
• 1 tablespoon kosher salt
• Pinch of cayenne pepper
• 3/4 cup grapeseed oil