Smoky Scallop Crudo

April 16, 2010
4 Ratings
  • Serves 4
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

What You'll Need
  • 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.
Contest Entries

See what other Food52ers are saying.

  • lastnightsdinner
  • gluttonforlife
  • sl(i)m

4 Reviews

sl(i)m April 15, 2012
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.
lastnightsdinner April 16, 2010
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.
gluttonforlife April 22, 2010
I'm sure that would also be delicious, or even orange. You don't care for grapefruit?
lastnightsdinner April 22, 2010
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!