Scallop Crudo with Citrus, Mint and Sea Salt

By • June 25, 2011 • 5 Comments

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Author Notes: There's a fantastic restaurant called L'Artusi in NY that makes unbelievable crudo. Whenever we go, I want them all. So when I saw these fresh scallops at the store, I decided to try to create one. What came of it was a really elegant, delicious starter that I will definitely be making again. As with all raw seafood, the dish is only as good as the quality of your shellfish, and you really do taste the essence of the sweet scallops. I had some old scallop shells that I had saved, and it seemed like the perfect opportunity to use them.Meatballs&Milkshakes

Serves 2

  • 2 scallops
  • 1/2 lime, juiced and strained
  • 1/2 lemon, juiced
  • 1/2 lemon, zested
  • 1/2 lime, zested
  • 2 pinches flaked sea salt such as Maldon or Trapani
  • 1 tablespoon best Extra Virgin Olive Oil
  • 4 mint leaves, finely chopped
  • 2 scallops shells (optional)
  1. Wash and dry scallops and slice into about 4 slices horizontally (so they are circles). Shingle them onto the shell or plate.
  2. Combine the citrus juices and drizzle over the scallops.
  3. Drizzle the olive oil over the scallops. It's important to use the very best olive oil because you want the herbacious quality of the oil to enhance the citrus.
  4. Sprinkle with the salt. Zest the lemon and lime over the scallops. Sprinkle with the mint.
Jump to Comments (5)

Tags: crudo, Italian, raw, seafood, shellfish

Comments (5) Questions (0)

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almost 3 years ago Summer of Eggplant

Truly elegant.

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almost 3 years ago Meatballs&Milkshakes

Thanks! It's one of my favorites!

Lorigoldsby

over 3 years ago lorigoldsby

Beautiful! Truly my idea of a beautiful raw dish!

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over 3 years ago singing_baker

I love scallop dishes presented in their shells like this! I think it is such a great way to elevate the presentation. The recipe looks great too. Can't wait to try.

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over 3 years ago Meatballs&Milkshakes

Thanks, you should! I think it would also be good with other citrus, whatever you see in the store. Maybe a blood orange or tangerine...