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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Raw thinly sliced scallops marinating in soy and lime juice

Scallop Crudo

Posted by: Ari Laing

Scallop crudo is an elegant, light start to any meal! Thinly slice raw sea scallops, then serve with a simple marinade of lime juice, soy sauce, olive oil, and ginger. Top with Thai chilies, fresh chives, and flaky sea salt. GF, DF

recipe +-

Posted by: Ari Laing
Raw thinly sliced scallops marinating in soy and lime juice
Print Recipe
5 from 1 vote

Scallop Crudo

Scallop crudo is an elegant, light start to any meal! Thinly slice raw sea scallops, then serve with a simple marinade of lime juice, soy sauce, olive oil, and ginger. Top with Thai chilies, fresh chives, and flaky sea salt. GF, DF
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Course: Appetizer
Cuisine: Asian, Japanese
Keyword: japanese, raw scallops, sea scallops
Servings: 2 servings
Calories: 92kcal

Ingredients

  • ½ lb dry sea scallops about 8 total
  • 1 lime juiced, about 2 Tbsp
  • 1 tsp low-sodium soy sauce
  • 1 tsp rice vinegar or mirin
  • ½ tsp ginger paste
  • 1 Thai chili thinly sliced (wear gloves when cutting this!)
  • 2 tsp finely chopped chives for serving
  • Flaky sea salt for serving

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.

Nutrition

Serving: 4scallops | Calories: 92kcal | Carbohydrates: 8g | Protein: 14g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 529mg | Potassium: 279mg | Fiber: 1g | Sugar: 1g | Vitamin A: 81IU | Vitamin C: 14mg | Calcium: 20mg | Iron: 1mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!