Light, bright, and impossibly fast, this scallop crudo proves you can serve restaurant‑quality seafood in the time it takes to pour a glass of wine. Silky ribbons of ultra‑fresh sea scallops soak up a zippy soy‑lime dressing kissed with ginger and a flicker of heat from Thai chili (my fav!). It’s the kind of no‑cook appetizer that feels decadent yet effortless—perfect for date night or the first course at an elegant dinner with friends.
Chef’s tip: Because crudo is served raw, splurge on the freshest, dry‑packed sea scallops you can find. The sweet, clean flavor is worth every penny.
Need a primer on choosing scallops? Check out our guide to achieving a golden crust on pan‑seared scallops for buying tips and more. And if you crave raw seafood dishes like this lady 🙋🏻♀️ try my spicy shrimp and scallop aguachile or this Peruvian salmon ceviche with tomatoes and avocado next!
Tips For Buying Scallops
- Look for “dry” or “dry packed” scallops which don’t contain additives.
- Consider their appearance. Look for scallops that are moist, but not milky.
- They should smell sweet (and never smell fishy at all).
And before you ask, yes–you can absolutely swap the scallops for your favorite sushi-grade fresh raw seafood! Salmon, tuna, trout, yellowtail (my daughter is obsessed with soy and ginger hamachi crudo!)–these are all fantastic options for crudo.
Expert Tips!
- Go dry. Wet-packed scallops leach extra water and taste bland–skip them.
- Keep everything cold. Chill your plate and knife; warm temperatures dull the flavor of raw seafood.
- Slice, don’t smash. A really sharp knife prevents tearing and preserves that buttery texture.
- Serve at once. Crudo is at its best within minutes of plating, while the scallops are still translucent and tender.
- Wear gloves when slicing Thai chiles: if the oils make their way to your face (specifically your eyes) you’ll be wishing you wore gloves…
Your Questions Answered
- On using frozen scallops: When I worked in restaurants, we would sometimes freeze seafood, then thaw overnight in a fridge (pat dry very well) before serving raw. This is perfectly fine, just make sure they’re of high-quality!
- Bay vs sea scallops–they’re not the same. Bay scallops are deliciously sweet but tiny, making paper-thin slicing tricky. Large sea (or diver) scallops are ideal.
- Remove the side muscle. It’s tough and chewy. Plus, it’s easy to remove! Simply grip it with your thumb and index finger, then pull away from the scallop and discard.
- The occasional orange scallop: Guess what? Those are female scallops! They taste the same (and are sometimes thought to be even sweeter than male scallops).
Quick, easy impressive, and so delicious that I rarely want to share. That’s the sign of a good dish! 😂 If you give this soy and ginger scallop crudo recipe a try, I’d love if you left a review and ⭐️⭐️⭐️⭐️⭐️ rating below to share your feedback!
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10-Minute Scallop Crudo with Soy, Lime, & Ginger
Equipment
Ingredients
For the Crudo
- ½ lb large dry sea scallops about 8 total
- 1 lime juiced, about 2 Tbsp
- 1 tsp low-sodium soy sauce (use tamari to make gluten-free)
- 1 tsp rice vinegar or mirin
- ½ tsp ginger paste
- 1 Thai chili thinly sliced (wear gloves when cutting this!)
For Serving
- 2 tsp finely chopped chives
- Flaky sea salt
Instructions
- Dry the scallops. Pat the scallops dry with a paper towel.
- Remove the side muscle. On the side of each scallop you'll see a little rectangular muscle. This is sometimes referred to as the "foot." Use your thumb and index finger to lift it up and peel it away from the scallop. Discard, as this is tough to chew.
- Slice the scallops. Using a sharp knife, cut each scallop into 3-4 slices. The easiest way to do this is to place one hand on top of the scallop, holding it in place, while using your knife to cut horizontally through each scallop, beginning at the end closest to the cutting board.
- Mix the marinade. Combine lime juice, 2 Tbsp olive oil, 1 tsp soy sauce, 1 tsp rice vinegar, and ½ tsp ginger paste in a small bowl, then whisk to combine. Taste and adjust seasoning as needed.
- Plate the scallops. Spoon 1-2 Tbsp of the marinade on a plate. Arrange the scallops on top, overlapping them in the shape of a filled-in circle. Spoon on the remaining marinade. Add thinly sliced chilies.
- Garnish and serve. Sprinkle the scallops with chives and a pinch of flaky sea salt. Serve immediately!
Notes
- Make-ahead: Whisk the dressing up to 24 hours early and keep chilled. Slice scallops just before serving.
- Storage: Leftovers are not recommended; this dish is meant to be enjoyed freh.
- Safety: Always buy sushi-grade seafood from a trusted fishmonger.
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