Scallop Crudo Recipe
Learn how to make scallop crudo, an Italian appetizer made with raw marinated sea scallops, cucumber and shiso leaves.
How to Make the Best Scallop Crudo
Scallop crudo is a stunning Italian appetizer that celebrates the pure, delicate flavor of pristine raw scallops. This elegant dish requires no cooking—just impeccably fresh seafood, a few bright garnishes, and a light dressing of citrus and olive oil. It’s the perfect starter when you want to impress guests with minimal effort and maximum sophistication.
The key to exceptional crudo lies in sourcing the highest quality sushi-grade scallops you can find. When sliced paper-thin, the scallops become almost translucent, creating a beautiful canvas for the crisp radishes, cool cucumbers, and aromatic shiso leaves. The Meyer lemon adds a fragrant sweetness that complements the briny sweetness of the sea scallops perfectly.
This versatile recipe invites creativity—try adding seasonal elements like ripe summer tomatoes, creamy avocado, or a sprinkle of specialty salt for your own signature twist. Serve it as an impressive first course for a dinner party or as a light, refreshing appetizer on a warm evening.
Scallop Crudo
Learn how to make scallop crudo, an Italian appetizer made with raw marinated sea scallops, cucumber and shiso leaves.
Ingredients
Crudo
Optional Additions
Instructions
Prepare the Crudo
- 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
- Use the freshest, sushi-grade scallops you can find for best results.
- The dish should be served immediately after preparation.
- Feel free to substitute with other fresh raw fish like ahi tuna, salmon, or hamachi.
