📝 About This Recipe
This elegant crudo showcases the buttery sweetness of premium dry-packed sea scallops, elevated by the bright acidity of fresh lime and a gentle heat from Fresno chilies. Drawing inspiration from modern coastal Italian preparation methods, this dish celebrates the purity of raw seafood through a delicate balance of citrus and spice. It is a visually stunning, refreshing appetizer that brings the sophistication of a high-end seafood bar directly to your home kitchen.
🥗 Ingredients
The Seafood
- 12 pieces U-10 Dry-Packed Sea Scallops (sashimi-grade, side muscle removed)
- 1 teaspoon Maldon Sea Salt (flaky texture for finishing)
The Citrus Marinade
- 3 tablespoons Fresh Lime Juice (from about 2 juicy limes)
- 4 tablespoons Extra Virgin Olive Oil (high-quality, cold-pressed)
- 1/2 teaspoon Honey (to balance the acidity)
- 1 teaspoon Lime Zest (finely grated)
Aromatics and Garnish
- 1 piece Fresno Chili (thinly sliced into rounds, seeds removed if preferred)
- 1 small Shallot (very thinly sliced into rings)
- 1/4 cup Fresh Cilantro Leaves (picked small leaves)
- 2 pieces Radish (shaved paper-thin on a mandoline)
- 1 handful Microgreens (cilantro or radish microgreens for height)
👨🍳 Instructions
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1
Place your serving plates in the refrigerator 20 minutes before starting to ensure the seafood stays chilled during service.
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2
Rinse the scallops under cold water and pat them thoroughly dry with paper towels. Ensure the small, tough side muscle is removed from each scallop.
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3
Place the scallops on a plate and put them in the freezer for 5-8 minutes. This firms up the proteins, making them much easier to slice thinly.
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4
In a small glass bowl, whisk together the lime juice, extra virgin olive oil, lime zest, and honey until the dressing is emulsified.
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5
Prepare the aromatics: Slice the Fresno chili and shallot as thinly as possible. If the shallot flavor is too sharp, soak the rings in ice water for 5 minutes, then pat dry.
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6
Remove the scallops from the freezer. Using a very sharp chef's knife or a sushi knife, slice each scallop horizontally into 3 or 4 thin discs.
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7
Arrange the scallop slices on the chilled plates, slightly overlapping them in a circular or linear pattern.
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8
Lightly season the raw scallops with a small pinch of Maldon sea salt to draw out their natural sweetness.
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9
Carefully spoon the lime and olive oil dressing over the scallops, ensuring each piece is lightly coated.
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10
Artfully place one slice of Fresno chili and one ring of shallot on each scallop disc.
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11
Tuck the shaved radish slices and cilantro leaves between the scallops to add texture and visual contrast.
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12
Finish with a final scatter of microgreens and a tiny extra drizzle of olive oil. Serve immediately while perfectly cold.
💡 Chef's Tips
Always use 'dry-packed' scallops; 'wet' scallops are treated with phosphates that ruin the texture and flavor for raw preparations. Use the sharpest knife you own to avoid tearing the delicate scallop flesh. Do not dress the dish until the very moment you are ready to serve, as the lime juice will 'cook' the scallop like ceviche if left too long. If you cannot find Fresno chilies, a red jalapeño or a Thai bird's eye chili (used sparingly) provides a similar heat and color. For an extra touch of luxury, add a few drops of yuzu juice or a tiny dollop of trout roe on each slice.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Sancerre or a dry Riesling. Serve alongside warm, toasted sourdough points or high-quality sea salt crackers. This dish works beautifully as the first course of a multi-course seafood tasting menu. A chilled glass of sparkling Rosé or a classic Gin and Tonic with a lime twist complements the citrus notes perfectly. For a complete meal, follow this with a light pasta dish like Linguine alle Vongole.