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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 fresh, light 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
- You can use any seafood/fish of your choice such as salmon.
- You can use English or regular cucumbers instead of Persian.
- You can use any herbs that you have on hand or your favorite ones.

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
Yes of course! You can use any seafood/fish of your choice such as salmon.
Yes absolutely! You can use regular or English cucumbers instead.
Scallop Crudo

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