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
Servings: 2 servings
- 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
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.
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