📝 About This Recipe
This elegant crudo showcases the buttery, melt-in-your-mouth texture of premium dry-shucked sea scallops, elevated by a bright and sophisticated citrus dressing. Inspired by modern Mediterranean coastal cuisine, the dish balances the natural sweetness of the bivalves with the earthy luxury of white truffle oil and the piquancy of pickled shallots. It is a visually stunning, no-cook appetizer that promises a symphony of clean, vibrant flavors in every bite.
🥗 Ingredients
The Seafood
- 12 pieces U-10 Day-Boat Sea Scallops (fresh, dry-packed, and tough side muscle removed)
Yuzu-Truffle Vinaigrette
- 3 tablespoons Extra Virgin Olive Oil (high quality, cold-pressed)
- 2 tablespoons Yuzu Juice (or sub equal parts lemon and lime juice)
- 1/2 teaspoon White Truffle Oil (use sparingly to avoid overpowering)
- 1/2 teaspoon Honey (to balance acidity)
- 1 pinch Sea Salt (fine grain)
Aromatic Garnishes
- 1 small Shallot (sliced into paper-thin rings)
- 1/2 Fresno Chili (seeded and minced finely)
- 2 pieces Radishes (shaved into ice water for crunch)
- 1 tablespoon Capers (drained and patted dry)
- 1/4 cup Micro-cilantro or Micro-greens (for delicate herbal notes)
- 1 teaspoon Flaky Sea Salt (such as Maldon, for finishing)
- 1/2 teaspoon Pink Peppercorns (lightly crushed)
- 1 teaspoon Lemon Zest (freshly grated)
👨🍳 Instructions
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1
Place the scallops on a plate lined with paper towels and pat them very dry. Moisture is the enemy of a clean slice.
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2
Place the scallops in the freezer for 10-15 minutes. This firms up the proteins, making it significantly easier to achieve paper-thin, professional slices.
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3
While the scallops chill, prepare the vinaigrette by whisking the olive oil, yuzu juice, truffle oil, honey, and fine sea salt in a small bowl until emulsified.
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4
Prepare your aromatics: slice the shallots and radishes using a mandoline if available. Keep the radish slices in a small bowl of ice water to ensure they stay crisp.
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5
Remove the scallops from the freezer. Using a very sharp chef's knife or a slicing knife, cut each scallop horizontally into 3 or 4 thin rounds.
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6
Chilled plates are essential. Arrange the scallop slices on four cold plates in a slight circular overlap (shingle style).
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7
Lightly brush each scallop slice with the yuzu-truffle vinaigrette using a pastry brush, or drizzle it carefully with a small spoon.
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8
Scatter the minced Fresno chili and shallot rings evenly over the scallops.
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9
Drain the radish slices, pat dry, and tuck them between the scallop slices for height and texture.
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10
Garnish with a few capers, a sprinkle of lemon zest, and the crushed pink peppercorns.
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11
Finish each plate with a generous pinch of flaky sea salt and a few sprigs of micro-greens.
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12
Serve immediately while the scallops are still chilled for the best textural experience.
💡 Chef's Tips
Always use 'dry' scallops; 'wet' scallops are treated with phosphates that ruin the flavor and texture for raw preparations. If you cannot find yuzu, a mix of 1 part lime, 1 part lemon, and a splash of grapefruit juice mimics the complexity perfectly. Ensure your knife is razor-sharp; a dull knife will tear the delicate scallop meat rather than slicing it cleanly. Do not dress the dish more than 5 minutes before serving, as the acid in the citrus will 'cook' the scallops like a ceviche. For an extra touch of luxury, add a small dollop of Osetra caviar to the center of each scallop slice.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Sancerre or a dry Riesling. Serve alongside lightly toasted, buttered brioche points for a crunch contrast. A glass of chilled Champagne or Prosecco Superiore cuts through the richness of the truffle oil beautifully. Serve as a light first course followed by a delicate herb-crusted sea bass or risotto. For a non-alcoholic pairing, try a sparkling botanical water with hints of cucumber and mint.