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Scallop Crudo ❤️ Raw scallops are WAY better in my opinion, so much sweeter and just so good! The texture is also perfect, when overcooked they can be chewy but not raw. A variation of this is my go to appetizer when hosting or when I’m in the mood for something fresh/light. Ok, I LOVE raw seafood ok? I feel like we’ve established that by now.

If you loved this recipe, check out my Scallop Tostadas!

Why You’ll Love Scallop Crudo

Apart from being absolutely gorgeous, it’s so freshlight and super easy to make. It’s not spicy, the capers are briney, and the japanese mayo adds a creamy touch. The combination of flavors is insane, trust me… You are gonna love it!

How To Prepare Scallop Crudo

🔪 First, chop the shallot, Serrano and capers together, then using the back of your knife form a paste.

🍋 Secondly, add that to a bowl with the chives, dill, dijon, Tamari, caper juice, lemon and drizzle the olive oil as you mix.

🥒 Then, cut the foot off the scallops, slice them and slice the cucumber.

🌟 Arrange the cucumber on a plate, add the scallops on top and drizzle the sauce on top.

🌿 Lastly, add the Japanese mayo on top to balance the acidity, arugula and flaky sea salt to taste.

Substitutions and Variations

  1. You can use any seafood/fish of your choice such as salmon.
  2. You can use English or regular cucumbers instead of Persian.
  3. You can use any herbs that you have on hand or your favorite ones.
scallop crudo

Chef Nadia’s Tip

When buying scallops try to get ‘dry’ vs ‘wet’ because they will sear and taste better but also you won’t be getting scallops that have been injected with water.

Similar Recipes

Common Questions

Can I use a different fish?

Yes of course! You can use any seafood/fish of your choice such as salmon.

Can I use regular cucumbers?

Yes absolutely! You can use regular or English cucumbers instead.

Scallop Crudo

By Nadia Aidi
Prep 15 minutes
Cook 0 minutes
Total 15 minutes
Servings: 2
Scallop Crudo ❤️ Raw scallops are WAY better in my opinion, so much sweeter and just so good! The texture is also perfect, when overcooked they can be chewy but not raw.

Ingredients 

  • 8 U-10 Dry Scallops
  • 2 small shallots, or 1 large shallot
  • 3 tbsp capers
  • 1 serrano, sliced
  • 2 tbsp caper juice
  • 1 tbsp tamari, or soy sauce
  • 1 tsp dijon mustard
  • 2 tbsp chives
  • 2 tbsp dill
  • 1/2 lemon juice
  • 1/4 cup olive oil
  • 2 persian cucumbers, thinly sliced
  • Japanese mayo, for topping
  • Micro arugula, for topping
  • Flaky sea salt

Directions 

  • First, chop the shallot, Serrano and capers together, then using the back of your knife form a paste.
  • Secondly, add that to a bowl with the chives, dill, dijon, Tamari, caper juice, lemon and drizzle the olive oil as you mix.
  • Then, cut the foot off the scallops, slice them and slice the cucumber.
  • Arrange the cucumber on a plate, add the scallops on top and drizzle the sauce on top.
  • Lastly, add the Japanese mayo on top to balance the acidity, arugula and flaky sea salt to taste.

Nutrition

Calories: 322kcal, Carbohydrates: 10g, Protein: 10g, Fat: 28g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 20g, Trans Fat: 0.01g, Cholesterol: 15mg, Sodium: 1334mg, Potassium: 339mg, Fiber: 2g, Sugar: 3g, Vitamin A: 253IU, Vitamin C: 9mg, Calcium: 37mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer
Cuisine: Asian

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