This Scallop Crudo is a fresh appetizer of thinly sliced raw scallops in a bright citrus ginger sauce, topped with frizzled shallots, basil, and sliced Thai chili for a little heat.
The first week of October is opening weekend for scallop harvesting on Cape Cod, and boy did we harvest! We came home with buckets and buckets of fresh scallops, and this scallop crudo is one of my favorite ways to enjoy them. Hand-shucking each scallop is definitely a labor of love, but it’s so worth it for that melt-in-your-mouth texture. They were truly some of the freshest seafood I’ve ever had.
For this easy scallop crudo recipe, I kept things simple with thinly sliced raw scallops in a bright citrus ginger sauce, topped with crispy frizzled shallots, fresh basil, and sliced Thai chili for a little heat. It’s a light, refreshing seafood appetizer that lets the natural sweetness of the scallops shine while adding the perfect balance of citrus, spice, and crunch.
If you like this crudo, you’ll love my Thai Tuna Crudo and my Spicy Salmon Crudo with Fried Capers.
How to source sushi-grade fish
When making scallop crudo, it’s important to source the freshest, highest-quality scallops possible since they’re served raw. Look for dry-packed, sushi-grade or sashimi-grade sea scallops from a reputable fishmonger who can confirm they’re intended for raw consumption. Scallops should smell fresh and mild, never overly fishy, and should be kept properly refrigerated until you’re ready to prepare them. Keep in mind that “sushi-grade” isn’t an officially regulated term in the U.S., so always ask your fishmonger about sourcing, handling, and whether the scallops are suitable for eating raw.
Scallop Crudo
Ingredients
- 1 orange, juiced
- 2 tbsp lime juice
- 1 tsp finely grated ginger
- 1 tsp soy sauce
- 1 tsp rice vinegar
- 1 tsp olive oil
- 3/4 lb fresh sushi-grade bay scallops
- 1 Thai chili thinly sliced (optional)
- 1 tbsp sliced Thai or regular basil
- flaky sea salt
- 1 shallots
- Cracked pepper
- Oil for frying shallots
Instructions
- Thinly slice the shallots and add them to a small skillet with enough neutral oil to cover. Heat over medium-low, stirring occasionally, until the shallots are golden brown and crispy, about 8–10 minutes.
- Remove with a slotted spoon and transfer to a paper towel-lined plate to drain, then sprinkle with flaky sea salt.
- Remove the side muscle from the scallop and thinly slice and arrange on a plate.
- Combine orange juice, lime juice, olive oil, grated ginger, soy and rice vinegar in a small bowl. Stir until combined and season with salt.
- Pour overtop sliced scallops. Thinly slice basil and Thai chili. Sprinkle overtop along with the frizzled shallots. Enjoy!
Video
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