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
lime, juiced and strained
flaked sea salt such as Maldon or Trapani
best Extra Virgin Olive Oil
mint leaves, finely chopped
scallops shells (optional)
In This Recipe
Wash and dry scallops and slice into about 4 slices horizontally (so they are circles). Shingle them onto the shell or plate.
Combine the citrus juices and drizzle over the scallops.
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.
Sprinkle with the salt. Zest the lemon and lime over the scallops. Sprinkle with the mint.
I'm an ex-finance, nonprofit fundraiser by day and a (mostly) Italian cook and blogger by night. I love having friends over for dinner and my favorite evenings are when we spend them at home together cooking dinner and chatting. I'm an avid cooking show fan, and my favorite eating cities are New York, San Francisco, Paris, and Rome.