Can I use this recipe for other raw seafoods?

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.

How long do fresh scallops keep in the fridge?

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.

Can I freeze fresh scallops if I want to make this crudo later?

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.

Scallop Crudo

Name: Scallop Crudo
Prep time: 10 min
Cook time: PT-491315H59M45S
Total time: 30 min
Cuisine: Mediterranean
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; ½ teaspoon hot sauce; 2 tablespoons finely chopped basil; Coarse salt

Scallop Crudo

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This bright and refreshing scallop crudo recipe only requires 8 ingredients and 10 minutes to make!

Author: Caroline Phelps
Prep Time: 10 minutes
Cook Time: 20 minutes sitting time
Total Time: 30 minutes
Yield: 2 servings 1x
Category: Side
Method: None
Cuisine: Mediterranean
Diet: Low Fat

Ingredients

Scale

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

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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 ¼-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.
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. Saving it for later is not recommended. The lemon juice will ‘cook’ the scallop and turn the dish into a ceviche.

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

Find it online: https://pickledplum.com/scallop-crudo/