Learn how to make scallop crudo, an Italian appetizer made with raw sea scallops, cucumber and shiso leaves.
This scallop crudo is a refreshing summer appetizer- an elegant choice for summer gatherings and events. This recipe came straight from our catering business and I always enjoyed making and serving this because it always got a lot of “oohs and aahs” from our guests.
What is Crudo?
The Italians have their own version of sushi, called “Crudo.” It is typically served as an appetizer and made with fish, seafood, or beef.
Crudo literally means “raw” in Italian. If you are wondering how to make crudo, you’ll be surprised at how easy it is. It’s basically raw fish (or seafood or meat) sliced drizzled with good-quality olive oil, a little acid (fresh citrus juice or vinegar), salt, pepper, and fresh herbs. Often, you see it drizzled with herb or citrus-infused oils for even more flavor.
Why you’ll love our Scallop Crudo!
This Scallop Crudo recipe is made with Turkish cucumber, beautiful watermelon radish, and shiso leaves, then drizzled with olive oil and Meyer lemon juice and finished with black salt. That’s it! So simple. So tasty! If raw scallops are a stretch for you, start with wild salmon or ahi tuna. Hamachi is always great too. Raw wild scallops taste buttery and like the ocean.
I fell in love with shiso leaves this past June in Japan. I’ve had it many times before, but somehow it never called to me, until recently. Now, I’m enamored with the taste, which, as much I want to describe it here, I have no words for. It tastes of fading dreams, the ones that slip away, as you wake from sleep into the morning. That’s the closest I can come to describing its flavor. See for yourself. 🙂
Ingredients in Scallop Crudo
- Fresh or frozen wild scallops- find a reliable, clean source. Frozen wild scallops are a great option. I prefer large scallops that are sliced but you can also make this with small bay scallops.
- Shiso Leaves– or sub other fresh tender herbs like basil, Italian parsly, cilantro, chives, or dill. Shiso leaves can be found at Asian markets.
- Thin-skinned cucumbers- Turkish cucumbers, Persian cucumbers
- Watermelon Radish– or sub-regular radishes
- Extra virgin olive oil– a good quality, first cold press
- Meyer Lemon zest and Meyer Lemon juice (or a combo of lemon and orange juice)
- Finishing salt– flaked salt, black salt, or flaked smoked salt
- Black Peppercorn
- Aleppo chili flakes– or try urfa biber
How to make Scallop Crudo
- Thinly slice the scallops into thin disks and arrange on a serving plate or on individual dishes.
- Thinly slice the radishes and cucumber and tuck in and around the scallops.
- Zest the Meyer lemon over the plates (or use a combo of lemon and orange zest) – the goa is to aim the fine mist to land on the plate.
- Squeeze with a few tablespoons of Meyer lemon juice, or use a combo of orange and lemon.
- Garnish with fresh herbs or shiso.
- Drizzle with olive oil and season with salt and pepper. Serve immediately!
Scallop Crudo Serving Suggestions
Serve as a refreshing starter to your seafood feast! It would be lovely paired with Cioppino and a leafy green salad and crusty bread!
MORE Favorite Seafood RECIPES!
Print
Scallop Crudo Recipe
- Prep Time: 10 mins
- Total Time: 5 mins
- Yield: 2-4
- Category: Appetizer
- Method: chilled
- Cuisine: Italian
- Diet: Diabetic
Description
Learn how to make scallop crudo, an Italian appetizer made with raw marinated sea scallops, cucumber and shiso leaves.
Ingredients
- 4 ounces raw scallops or fish ( ahi, salmon, hamachi…etc)
- 2 radishes, sliced
- 1 cup cucumbers, sliced
- fresh shiso leaves – or basil, cilantro, or mint.
Dressing
- Meyer lemon- zest and juice (or a combo of orange juice and lemon juice) Or yuzu!
- 1–2 tablespoons good quality olive oil
- flakey sea salt and pepper to taste
- Aleppo chili flakes are nice
- Garnish with Shiso leaves- optional
- Other Optional Additions: lemon zest, daikon, summer tomatoes, stone fruit, citrus fruit, sweet onion, avocado, capers, fresh herbs, black salt, smoked salt.
Instructions
- Thinly slice the scallops into thin disks and arrange on a serving plate.
- Thinly slice the radishes and cucumber and tuck in and around the scallops.
- Zest the Meyer lemon over the plate (or use lemon and orange zest)
- Squeeze with Meyer lemon juice, or use a combo of orange and lemon.
- Drizzle with olive oil and season with salt and pepper.
- Garnish with fresh herbs or shiso.
Notes
This can be plated ahead, refrigerated, and drizzled right before serving.
Nutrition
- Serving Size: 2 ounces scallops
- Calories: 138
- Sugar: 1.9 g
- Sodium: 542.7 mg
- Fat: 7.6 g
- Saturated Fat: 1.2 g
- Carbohydrates: 10.1 g
- Fiber: 2.9 g
- Protein: 9.3 g
- Cholesterol: 13.6 mg
This was so simple to make and came out looking beautiful. We didnt have yuzu ( subbed meyer lemon) or watermelon radishes ( used regular radishes) but still delicious! Our guests enjoyed. Oh we also used a lemon-infused olive oil!