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