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Scallop Crudo

Scallop Crudo + Citrus Vinaigrette

I have to admit that I was a bit skeptical about eating raw scallops the first time I heard about them. Didn’t our parents always teach us not to eat raw seafood?? Concerns aside, I can also say that I’ve been a huge lover of scallops for years, so I was very intrigued by this new preparation. Diving in, I was pleasantly surprised by the amazing flavours that a crudo offers in comparison to fully cooked scallops.
This Scallop Crudo with Citrus Vinaigrette takes full advantage of those sweet, tender scallop flavours, while elevating them with beautiful notes of orange and citrus. The addition of crispy shallot goes a step further in adding elements of both smoke and crunch, making this dish a must try for any scallop fan.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6
Course: Appetizer
Cuisine: Global
Calories: 109
Ingredients Equipment Method Notes

Ingredients
  

  • 8-10 large scallops
  • 1 large orange juice + zest
  • 1 lime juice + zest
  • 1 tbsp soy sauce
  • 1 tsp white wine vinegar
  • 1 1/2 tsp toasted sesame oil divided
  • 1/2 tsp chili flakes
  • 1 tsp fresh ginger grated
  • 2 shallots thinly sliced
  • 1 tsp flour
  • 1/2 tsp Kosher salt divided
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 tbsp fresh chives chopped

Equipment

  • sharp knife
  • microplane
  • small saucepan
  • small frying pan
  • small mixing bowl
  • measuring cups and spoons

Method
 

Mise en Place
  1. Assemble equipment. Slice scallops, peel and slice shallots, juice and zest citrus, chop chives, measure and separate all ingredients.
Cooking + Assembly
  1. Place sliced shallots in a small mixing bowl, add flour and 1/4 tsp salt, tossing to coat fully. Heat 1 tbsp of oil and 1 tbsp of butter in a small frying pan over medium-high heat. Saute shallots until crisp and golden brown. Remove and place in paper towel until needed.
  2. Add orange juice to saucepan and bring to a simmer over medium heat. Reduce the juice by half and set aside to cool (about 5-10 minutes).
  3. Combine juices, soy sauce, remaining 1/4 tsp salt, 1 tsp sesame oil, ginger, and white wine vinegar in a small mixing bowl and whisk to combine.
  4. Add approximately 1 tbsp of orange vinaigrette to a small serving plate. Place 3-4 scallop slices on each plate and top with a small amount of crispy shallot. Drizzle with remaining sesame oil and garnish with chopped chives. Serve immediately.

Notes

  • This should easily make 6 appetizer-size servings, but that can be altered depending on a) how thinly you slice the scallops, and b) how many scallops you place on each plate.
  • Similar to ceviche, the scallops will begin to "cook" once placed into the citrus vinaigrette, so it's important to serve immediately after plating.