Food Recipes Appetizers Seafood Appetizers Scallop Crudo with Pecans and Ponzu Sauce Be the first to rate & review! This super-simple recipe from chef Eric Ripert features thin slices of raw sea scallops topped with the delicious combination of chopped toasted pecans, Japanese ponzu sauce and aged balsamic vinegar. Buy the freshest, highest-quality scallops you can find: The success of the recipe depends on it. Slideshow: More Scallop Recipes By Eric Ripert Eric Ripert Eric Ripert is the executive chef at three Michelin-starred Le Bernardin in New York City. Le Bernardin was named the No. 1 Restaurant in the World by La Liste, No. 44 among the World's 50 Best Restaurants, and has four stars from The New York Times. Food & Wine's Editorial Guidelines Updated on January 1, 2014 Rate PRINT Share Trending Videos Close this video player Photo: © Con Poulos Total Time: 25 mins Yield: 6 Ingredients 2 tablespoons finely chopped pecans 6 large sea scallops, sliced crosswise 1/4 inch thick Ponzu sauce, for drizzling Aged balsamic vinegar, for drizzling Directions Preheat the oven to 375°. Spread the pecans in a pie plate and bake for about 6 minutes, until golden and fragrant; let cool. Arrange the sliced scallops on chilled small plates. Drizzle the scallops very lightly with ponzu sauce and dot each slice with a small drop of balsamic vinegar. Sprinkle the pecans on top and serve right away. Originally appeared: January 2014 Rate It Print