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–+ servings

Scallop Crudo

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.
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Ingredients

Serves 4 people
  • 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!