Serves 2
25 min
Scallop Crudo
Recipe GLPR9f1347d0dc330d
This elegant Mediterranean raw scallop dish celebrates pristine seafood with minimal preparation. Thinly sliced fresh scallops are dressed simply with peppery olive oil, bright lemon, and a sprinkle of flaky sea salt and red pepper flakes. Ready in minutes, it's an impressive appetizer or light main course.
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Ingredients
12 ounces Very fresh dry-packed sea scallops
Extra-virgin olive oil
Fresh lemon juice
Freshly grated lemon zest
Flaky sea salt, such as Maldon
Good-quality red pepper flakes, such as Aleppo, Espelette, or peperoncino
Directions
Pat the sea scallops completely dry with paper towels to remove excess moisture, then chill them in the freezer for 15–20 minutes until they are firm but not frozen solid. This makes them easier to slice cleanly.
Using a very sharp knife or mandoline, carefully slice each scallop horizontally into 1/4-inch-thick rounds. Work quickly and keep the blade cold if possible.
Arrange the scallop slices in a single, slightly overlapping layer on a chilled serving plate or individual plates.
Lightly drizzle the scallops with extra-virgin olive oil, distributing it evenly across the plate.
Squeeze fresh lemon juice very lightly over the scallops—just a whisper of acidity to avoid overwhelming the delicate flavor.
Garnish with flaky sea salt and a small pinch of quality red pepper flakes for a subtle heat and color contrast.
Top with a fine sprinkle of freshly grated lemon zest and serve immediately.
