Scallop Crudo

When I’m craving a light and elegant starter, I turn to this Scallop Crudo. In just 15 minutes, thin slices of raw scallop transform into an impressive first course with nothing more than citrus, olive oil, and a few choice toppings.

The combination is all about balance – fresh orange and lemon juice brighten the sweet scallops, while toasted pistachios add crunch and chives bring color. A light touch of red pepper flakes wakes everything up without overwhelming the delicate seafood.

Ingredients for Scallop Crudo

• Sea Scallops: Use only fresh, sushi-grade scallops for safety and the best flavor. They should be firm, smell slightly sweet, and have a clean, pale white color.
• Orange: Use fresh-squeezed juice. I look for oranges that are heavy for their size – they’ll be the juiciest.
• Lemon: Meyer lemons are lovely here if you can find them – they’re naturally sweeter. Regular lemons work great too – just look for ones that feel heavy.
• Extra-Virgin Olive Oil: I use a good quality olive oil since its flavor really comes through in this simple dish.
• Pistachios: Toasting brings out their nutty flavor and makes them extra crunchy.
• Fresh Chives: Choose bright green, firm chives for that mild onion flavor.
• Red Pepper Flakes: I like Aleppo or Espelette pepper for their gentler heat, but regular red pepper flakes work too.
• Flaky Sea Salt: Maldon brand is my favorite for its delicate crunch and clean taste.

About Crudo

In Italy, crudo, simply means “raw” – it’s their answer to fresh-caught seafood when it’s too good to cook. While many cultures have their own take on raw fish dishes, Italian crudo keeps it beautifully simple: just good olive oil, citrus, and salt to let the seafood shine.

Recipe Options

• Swap orange juice for blood orange or grapefruit juice for a different citrus twist.
• Replace lemon juice with lime for a sharper tang.
• Use hazelnuts or almonds instead of pistachios for a different nutty crunch.
• Try finely sliced green onions if chives are unavailable.
• Substitute the red pepper flakes with a dash of cayenne pepper for more heat.
• Experiment with different finishing salts like Himalayan pink or Hawaiian black salt.
• Garnish with microgreens or edible flowers for an extra pop of color and interest.

The beauty of crudo is in letting really fresh scallops shine with just a few carefully chosen additions. It’s one of those dishes that feels fancy but actually comes down to good ingredients and simple preparation – exactly the kind of cooking I love most.

How to Make Scallop Crudo

Whisk orange juice, lemon juice and zest, and olive oil in a small bowl until emulsified. Pour the dressing onto a serving platter or divide it among four plates.

Slice scallops (side muscle removed) into ¼-inch thick rounds, and lay them over the dressing. Sprinkle with the toasted pistachios, fresh chives, red pepper flakes, and a pinch of salt, and serve immediately.