We continue to be amazed by the abundance of innovative, talented and thoughtful people producing food products on the East End of Long Island. Dock to Dish, Long Island's original Community and Restaurant Supported Fishery, is one of them. Dock to Dish is an alliance of local commercial fishermen and wild shellfish harvesters who provide their members with fresh seafood harvested with the consumer and the planet in mind. Members receive weekly shares of locally caught and sustainable seafood. Consumers get the freshest and best shellfish and fin fish possible and fishermen realize the economic and ecological value of providing traceable, sustainable seafood.

One recent week's share included Atlantic Sea Scallop, Longfin Squid and this delicious recipe for Scallop Crudo with Wasabi-Ginger Sauce by Chef Eric Ripert, a founding member of the Restaurant Supported Fishery (RSF) division of Dock to Dish.

Scallop Crudo with Wasabi-Ginger Sauce

from chef Eric Ripert

  • 2 tablespoons canola oil
  • 1 1/2 tablespoons fresh lime juice
  • 1 tablespoon wasabi paste
  • 1/2 teaspoon finely grated peeled fresh ginger
  • Amagansett Sea Salt
  • 6 large sea scallops, sliced crosswise 1/4 inch thick

In a small bowl, whisk together the oil, lime juice, wasabi, and ginger. Season the dressing with Amagansett Sea Salt.

Arrange the sliced scallop on small chilled plates and season lightly with Amagansett Sea Salt (a few grains per bite is all that is needed - we recommend our Pure Sea Salt, our Lemon Zest Blend, and, for a beautiful visual effect, our Merlot Wine Finishing Salt).

Drizzle the dressing on top and serve right away.