Fresh Scallop Crudo with Soy Citrus Dressing
This 10-minute scallop crudo is elegant, fresh, and incredibly easy to make. Paper-thin slices of raw scallops are dressed with soy sauce, lime, ginger, and Thai chiles for a zesty, spicy kick that highlights their natural sweetness. Perfect for date night or entertaining.
Servings: 2 servings
Calories: 92kcal
Equipment
Paper towels
Ingredients
For the Crudo
- ½ lb large dry sea scallops, about 8 total
- 1 medium 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 while cutting!)
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 fresh.
- Safety: Always buy sushi-grade seafood from a trusted fishmonger.
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!
