📝 About This Recipe
This elegant crudo celebrates the delicate, buttery sweetness of premium sea scallops, elevated by the deep, musky aroma of white truffle oil. By balancing the richness of the shellfish with bright citrus and a hint of heat, we create a sophisticated dance of flavors that melt on the tongue. It is a masterclass in minimalism, where the quality of the raw ingredients is allowed to shine in a truly luxurious presentation.
🥗 Ingredients
The Seafood
- 12 large Dry-packed Sea Scallops (Sashimi-grade, chilled and patted dry)
The Dressing
- 1.5 tablespoons High-quality White Truffle Oil (ensure it is naturally infused if possible)
- 2 tablespoons Extra Virgin Olive Oil (mild and buttery variety)
- 1 tablespoon Yuzu Juice (can substitute with Meyer lemon juice)
- 1 teaspoon Rice Vinegar (unseasoned)
- 1/2 teaspoon Fleur de Sel (for finishing)
Aromatics and Garnish
- 1 small Shallot (minced into tiny brunoise)
- 1/2 piece Fresno Chili (thinly sliced into rounds, seeds removed)
- 2 pieces Radish (shaved paper-thin on a mandoline)
- 1/4 cup Micro-Cilantro or Chives (for a pop of color and freshness)
- 1 teaspoon Toasted Sesame Seeds (black or white for texture)
- 1 teaspoon Lemon Zest (freshly grated)
👨🍳 Instructions
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1
Place your serving plates in the refrigerator for at least 15 minutes prior to starting; a cold plate is essential for keeping the raw scallops at the perfect temperature.
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2
Remove the side muscle (the small, tough rectangular piece of flesh) from the scallops if it is still attached, and discard.
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3
Using a very sharp chef's knife or a yanagiba (sashimi knife), slice each scallop horizontally into 3 or 4 thin discs. Handle the flesh as little as possible to maintain its integrity.
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4
Arrange the scallop slices on the chilled plates in a slightly overlapping circular pattern or a clean straight line.
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5
In a small glass bowl, whisk together the white truffle oil, extra virgin olive oil, yuzu juice, and rice vinegar until emulsified.
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6
Taste the dressing with a small piece of scallop scrap; it should be bright and fragrant without overpowering the delicate sweetness of the seafood.
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7
Lightly spoon the dressing over the scallops, ensuring each slice is thinly coated.
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8
Evenly distribute the minced shallots over the scallops to provide a subtle crunch and sharp contrast.
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9
Place one or two thin slices of Fresno chili on each plate for a gentle heat, and tuck the shaved radish slices between the scallops for visual height.
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10
Sprinkle the lemon zest across the dish to release the citrus oils.
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11
Finish with a delicate sprinkle of Fleur de Sel and toasted sesame seeds.
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12
Garnish with micro-cilantro or snipped chives and serve immediately while the scallops are still perfectly chilled.
💡 Chef's Tips
Always use 'dry' scallops; 'wet' scallops are treated with phosphates that ruin the texture and flavor for raw preparations. If the scallops are too soft to slice thinly, place them in the freezer for 5-10 minutes to firm up slightly. Truffle oil is potent—start with a small amount and add more only if you desire a deeper earthy profile. Ensure your knife is razor-sharp to avoid tearing the delicate scallop fibers, which affects the mouthfeel. Do not dress the dish until the very moment of serving, as the acid in the yuzu will begin to 'cook' the scallops like a ceviche.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine such as a Sancerre or a dry Chablis to cut through the richness of the oil. Serve alongside a chilled glass of Junmai Ginjo sake for a clean, traditional pairing. Accompany with thin, toasted sourdough crisps or rice crackers for an added textural element. A small dollop of Osetra caviar on each scallop slice can turn this into an ultra-luxury appetizer. Follow this light course with a warm, citrus-based pasta or a grilled white fish to continue the coastal theme.