Smoky Scallop Crudo

By • April 16, 2010 4 Comments

4 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: A longtime fan of Nobu's "new style" sashimi, I really love unexpected combinations with raw seafood. In this recipe, buttery scallops are nicely offset by tangy grapefruit and spicy pimentón (although the mild kind also works well). The crunch of almonds and sea salt adds a textural counterpoint. Please use the best, freshest scallops for this dish.gluttonforlife

Serves 4

Scallop Crudo

  • 8 large sea scallops
  • 1 pink grapefruit, segments supremed (skin, pith and membranes removed)
  • pimentón oil (recipe follows)
  • 1/4 cup marcona almonds, minced and toasted
  • Maldon sea salt

Pimentón Oil

  • 1/4 cup almond oil
  • 1 1/2 teaspoons pimentón (spicy or mild)
  1. Heat the oil in a small saucepan over low heat for 1 minute. Remove from heat and whisk in the pimentón. Infuse for 45 minutes then strain through a double layer of cheesecloth. (Recipe can be doubled; will keep for several weeks and is great for salad dressings.)
  2. Slice each scallop into 3 or 4 slim rounds. Slice each grapefruit segment in half lengthwise.
  3. Spread half the oil on a large plate. Place the scallop discs on top, slightly overlapping to form concentric circles. Arrange a piece of grapefruit atop each disc. Drizzle with the remaining oil, then sprinkle with the toasted almonds and a light dusting of sea salt.

More Great Recipes: Fish & Seafood|Appetizers|Scallops

💬 View Comments ()

Comments (4) Questions (0)


over 3 years ago sl(i)m

DEE-LISH-US!!! We had some uncooked scallops from the day before, so briefly sauteed them in olive oil (had a guest with a nut allergy) and then followed the recipe, except we didn't have red grapefruit. Next time will try it with the Meyer Lemons or limes, because we feel tart would be a good complement.


over 5 years ago lastnightsdinner

I'd have to swap in Meyer lemon or something else for the grapefruit, but wow, does this sound good. There's nothing like perfectly fresh seafood with just a little bit of adornment.


over 5 years ago gluttonforlife

I'm sure that would also be delicious, or even orange. You don't care for grapefruit?


over 5 years ago lastnightsdinner

Unfortunately, I'm allergic to most citrus - lemons, limes, and Meyer lemons are fine, but grapefruits, oranges, tangerines, etc. give me hives. A real bummer in the winter months when all of the really beautiful citrus is in season!