Scallop Crudo Recipe: A Simple and Delicious Appetizer – Seaco Online
Left Continue shopping
Your Order

You have no items in your cart

You might like
Promotion
Read more
Seaco-online.com completes revamp of our website to bring you a better seafood buying experience!

Scallop Crudo Recipe: A Simple and Delicious Appetizer

If you're looking for a fresh, light, and flavourful seafood dish, you can't go wrong with scallop crudo.

This Italian-style raw fish appetizer is perfect for impressing guests at a dinner party or treating yourself to a restaurant-quality meal at home.

The dish is typically made with thinly sliced, high-quality scallops that are marinated in a citrusy dressing and served with a variety of toppings.

To make scallop crudo, it's important to start with the freshest, highest-quality scallops you can find.

Look for dry-packed scallops, which haven't been treated with any chemicals or preservatives, and avoid scallops that have been soaked in a brine solution, as they can be less flavourful and have a spongy texture.

Once you have your scallops, you'll need to slice them thinly and marinate them in a mixture of citrus juice, olive oil, and other seasonings of your choice.

When it comes to assembling and serving your scallop crudo, there are endless possibilities.

You can top your scallops with everything from fresh herbs and sliced chilies to toasted nuts and shaved vegetables.

Some popular variations include adding soy sauce and ginger for an Asian twist, or using blood orange juice and fennel for a Mediterranean-inspired flavour profile.

No matter how you choose to serve your scallop crudo, you're sure to impress your guests with this elegant and delicious dish.

Key Takeaways

  • Scallop crudo is a light and flavourful Italian-style raw fish appetizer that's perfect for impressing guests or treating yourself to a restaurant-quality meal at home.
  • To make scallop crudo, start with the freshest, highest-quality scallops you can find and slice them thinly before marinating them in a citrusy dressing.
  • There are endless possibilities when it comes to assembling and serving scallop crudo, from adding fresh herbs and sliced chilies to using soy sauce and ginger for an Asian twist.

Selecting and Preparing Scallops

A hand reaches for fresh scallops on a marble countertop, next to a bowl of lemon slices and a bottle of olive oil

Choosing the Right Scallops

When selecting scallops, it's important to choose high-quality ones to ensure the best flavour and texture.

You can choose between sea scallops and bay scallops. Sea scallops are larger and meatier, while bay scallops are smaller and sweeter.

If you're not sure which one to choose, go for sea scallops as they're more versatile and easier to work with.

Fresh scallops are always the best option, but if you can't find them, frozen scallops are a good alternative.

Just make sure they're not freezer burnt and have been stored properly.

Avoid buying scallops that have been soaked in a solution or have a milky liquid, as this can indicate that they've been treated with chemicals to increase their weight.

Cleaning and Slicing

Before preparing scallops, make sure they're clean and dry.

Use a paper towel to pat them dry and remove any excess moisture.

If you're using fresh scallops, you'll need to remove the side muscle, which is a small tough piece of tissue that attaches the scallop to its shell.

Simply pull it off with your fingers or use a sharp knife to cut it off.

To slice scallops for crudo, use a sharp knife to cut them horizontally into thin rounds, about 1/4 inch thick.

Make sure your knife is sharp to avoid tearing the delicate flesh.

Marinating for Flavour

To add flavour to your scallop crudo, you can marinate the scallops in a mixture of olive oil, lemon juice, and salt for 10-15 minutes before serving.

This will help to tenderize the scallops and infuse them with flavour.

You can also add other ingredients such as herbs, chilli flakes, or garlic to the marinade for extra flavour.

Remember to only marinate the scallops for a short period of time, as the acid in the marinade can start to cook the scallops and change their texture.

Assembling and Serving

Scallops arranged on a bed of ice, surrounded by sliced citrus fruits and drizzled with olive oil. A chef's knife and cutting board sit nearby

Arranging the Plate

Now that you have prepared your scallop crudo, it's time to present it on a plate.

Start by arranging the thinly sliced scallops in a circular pattern, slightly overlapping each other.

Drizzle a generous amount of extra-virgin olive oil over the scallops, followed by a squeeze of fresh lemon juice.

Sprinkle a pinch of flaky sea salt or Maldon salt over the top.

Garnishing

To add a pop of colour and flavour to your dish, you can garnish with fresh herbs such as mint or chives.

Tear the mint leaves into smaller pieces and sprinkle over the top of the scallops.

Thinly slice the chives and sprinkle them over the mint. If you prefer a bit of heat, sprinkle some black pepper over the top.

Nutritional Information

Scallop crudo is a healthy and nutritious dish that is low in calories and high in protein.

A serving of scallop crudo typically contains around 150-200 calories, depending on the portion size and ingredients used.

The dish is also a good source of omega-3 fatty acids, which are essential for heart health.

Additionally, the citrus and herbs used in the dish provide a good dose of vitamin C and other antioxidants.

Frequently Asked Questions

A plate of scallop crudo garnished with microgreens and drizzled with citrus-infused olive oil, placed on a white marble serving board

What's the simplest way to prepare scallop crudo at home?

The simplest way to prepare scallop crudo is to thinly slice fresh scallops and drizzle them with olive oil, lemon juice, and a pinch of salt.

You can also add some herbs or spices to the mixture to enhance the flavour. This recipe is perfect for those who want to enjoy the delicate flavour of raw scallops without any fuss.

How can I make a scallop crudo that's up to Michelin standards?

To make a scallop crudo that's up to Michelin standards, you need to pay attention to the quality of the scallops, the freshness of the ingredients, and the presentation.

Use only the freshest, highest quality scallops you can find.

Slice them thinly and arrange them on a plate in an attractive manner.

Use high-quality olive oil, fresh citrus juice, and seasonings to enhance the flavour.

You can also experiment with different textures and flavours by adding other ingredients, such as avocado, cucumber, or radish.

What are some recommended citrus pairings for scallop crudo?

Citrus fruits are a perfect pairing for scallop crudo because they complement the delicate flavour of the scallops.

Some recommended citrus pairings include lemon, lime, grapefruit, orange, and yuzu.

You can use the juice, zest, or segments of these fruits to add a refreshing burst of acidity to the dish.

Can scallops be safely eaten when they're raw?

Yes, scallops can be safely eaten when they're raw, as long as they're fresh and handled properly.

Raw scallops should be kept refrigerated until you're ready to prepare them, and they should be consumed within a day or two of purchase.

It's important to buy scallops from a reputable source to ensure that they're of high quality and free from harmful bacteria.

What are the best accompaniments to serve with scallop crudo?

Scallop crudo pairs well with a variety of accompaniments, such as crusty bread, crackers, or crostini.

You can also serve it with a salad of mixed greens, cucumber, and avocado, or with a side of roasted vegetables.

Some people also like to add a dollop of crème fraîche or a sprinkle of herbs, such as chives or parsley.

Is there a particular soaking process for scallops before making crudo?

There's no need to soak scallops before making crudo, as they're best enjoyed raw and fresh.

However, if you want to remove any excess moisture from the scallops, you can pat them dry with a paper towel before slicing them.

This will help to prevent the scallops from becoming waterlogged and will ensure that they retain their delicate flavour and texture.