Description
Learn how to make scallop crudo, an Italian appetizer made with raw marinated sea scallops, cucumber and shiso leaves.
Ingredients
Units
- 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