Making scallop crudo is so easy and is one the best ways to enjoy this delicious mollusk. 10 minutes and 8 ingredients is all you need to make this sumptuous recipe!
This scallop crudo recipe is so easy to make that I’ve added it to my weekly menu. Not only is it light and refreshing, it’s also packed with protein and is low in calories. Two things I’m always happy to see!
What’s also great about making a crudo dish is that no cooking with heat is involved. Perfect for hot summer days when the last thing we need is a hot oven or stove top to raise the temperature inside our homes. All that’s needed is a few minutes of chopping and 20 minutes of refrigeration. The result is a seafood dish that’s full of briny and citrusy flavors, combined with a hint of heat.
Table of contents
Scallop Crudo Ingredients
- Scallops: Choose regular size or large scallops for this recipe. Make sure they are sashimi grade or safe to eat raw. I suggest purchasing them from a local fishmonger or a Japanese supermarket.
- Cucumber: The crunchy texture and refreshing taste of cucumber pairs beautifully with the delicateness of scallops.
- Bell pepper: Chopped bell peppers add a pop of color and a little sweetness.
- Olive oil: Cold press, high quality olive oil is what I suggest using. Choose one that’s made for drizzling over salads with a spicy and fruity taste.
- Lemon juice: Freshly squeezed only!
- Hot sauce: A hot, smoky, and salty hot sauce like Marie Sharp’s Habanero Sauce will make all the flavors of the crudo jump! Or something like Frank’s red sauce is also good.
- Basil: Fresh shredded basil leaves for their aromatic scent and sweet and herbaceous taste.
- Salt: Salt is important to a good crudo. It enhances the natural briny taste of scallops and brings balances to the overall dish.
Alternative Ingredients
- Instead of lemon, use the juice of a lime for more tartness.
- Instead of cucumber and bell peppers, use a mix of shallots and corn kernels for a sweeter and more rustic taste.
- Instead of hot sauce, use a little honey for something floral and sweet.
- Adding finely chopped strawberries adds sweetness and pairs really nicely with shredded basil.
How To Make Scallop Crudo
Scroll down to the recipe card for the full recipe.
- Start by prepping the scallops. Grab a paper towel and gently pat them dry.
- Cut off the muscle part. Slice off the muscle part which is located on the side of each scallop, and is a white-ish color.
- Refrigerate the scallops for about 20 minutes. A crudo tastes best when it’s very cold.
- Make the crudo dressing. Chop the cucumber and bell pepper and mix them with the olive oil, lemon juice, hot sauce, and salt. Chill the dressing in the fridge.
- Put the dish together. Take the scallops out of the fridge and top them with the dressing. Add the shredded basil and sprinkle a little salt before serving.
Recipe Tips
Add the dressing only right before serving. Leaving scallops in lemon juice for too long will ‘cook’ them. This will turn the crudo into a ceviche.
Season the dish appropriately. I know a lot of people are watching their salt intake these days, but this is not where you should go easy on salt. Under salting a scallop crudo renders the dish bland and unexciting. The key to making the flavors pop is to use coarse sea salt and sprinkle a few flakes or grains on top, right before serving.
Do not rinse the scallops. Never rinse the scallops as they can absorb liquid and make the dish bland. Instead, use a paper towel to pat them dry. This should take care of the sliminess and moisture.
Frequently Asked Questions
Yes you can! The flavors are simple and should compliment raw fish such as tuna, salmon, and yellowtail, and other seafoods like squid and sweet shrimp.
Scallops are extremely perishable so it’s imperative that they should be consumed as soon as possible. To eat raw, scallops should be eaten the day of, or at the very latest, 2 days (refrigerated). If you are planning to cook them, 3 days is the limit.
Yes you can but make sure that the scallops were not previously frozen. Keep them in a storage bag, with as much air taken out as possible. Freeze for up to 6 weeks. When it’s time to use them, thaw in the fridge overnight.
What To Serve With Scallop Crudo
A scallop crudo makes a wonderful appetizer or a side dish. Every time I serve it people get super excited because it looks so striking and luxurious! When it’s just Ben and I, I like to serve it as part of a meal, tapas style. Because it’s light and has a refreshing taste, it pairs well with other Mediterranean dishes such as seafood paella, cucumber gazpacho, and tomato and smoked salmon salad.
To make dinner more unique and interesting, try these dishes:
- Spicy tofu quinoa bowl
- Nasu dengaku (Japanese miso glazed eggplant)
- Edamame quinoa salad
- Lemon and parmesan fettuccine
- Chicken piccata
Other seafood dishes you might like to try: Tuna tartare, tekka don (tuna bowl), Japanese salted salmon (shiozake), Jjamppong (Korean spicy seafood noodle soup), shrimp tempura, salmon croquettes, garlic shrimp with chili crisp, kani salad (crab salad).
Did you like this recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
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Scallop Crudo
- Prep Time: 10 minutes
- Cook Time: 20 minutes sitting time
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Side
- Method: None
- Cuisine: Mediterranean
- Diet: Low Fat
Description
This bright and refreshing scallop crudo recipe only requires 8 ingredients and 10 minutes to make!
Ingredients
- 8 ounces fresh scallops
- 2 tablespoons cucumber, diced
- 2 tablespoons red or yellow bell pepper, diced
- 1 tablespoons cold pressed olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon hot sauce
- 2 tablespoons finely chopped basil
- Coarse salt
Instructions
- Prep the scallops. Pat each scallop dry using a paper towel. Slice off the muscle part on the side and cut each scallop in half, crosswise, so that each piece is about ยผ-inch thick.
- Chill the scallops. Transfer the scallops to a white plate (looks the prettiest!) and cover with a lid or plastic wrap. Refrigerate for at least 20 minutes.
- Make the dressing. In a bowl, mix the cucumber, bell pepper, olive oil, lemon juice, and hot sauce. Refrigerate until it’s time to serve.ย
- Serve. Top the scallops with the dressing and chopped basil. Sprinkle some coarse salt and serve cold.
Notes
This dish should be consumed as soon as it’s ready.ย Saving it for later is not recommended. The lemon juice will ‘cook’ the scallop and turn the dish into a ceviche.ย
Nutrition
- Serving Size: 1 serving
- Calories: 145
- Sugar: 0.9g
- Sodium: 468mg
- Fat: 7.6g
- Saturated Fat: 1.2g
- Unsaturated Fat: 0.9g
- Trans Fat: 0g
- Carbohydrates: 5.2g
- Fiber: 0.3g
- Protein: 13.9g
- Cholesterol: 27.2mg
