Asian Scallop Crudo

Name: Asian Scallop Crudo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 6 fresh scallops (in shell); 1 orange (juiced); 2 limes (zest and juice); 1 tsp sesame oil; 2 tbsp soy sauce; 1 garlic clove (grated); 2 tsp chili oil; 1 tsp scallions (thinly sliced)

Bright, sweet, and umami-rich-these scallops are marinated in orange-lime citrus with sesame, soy, and garlic, then served raw in their shell with a kiss of chili oil.

Why You'll Love Asian Scallop Crudo

Ever had a bite of seafood so fresh it barely needs anything to shine? These sustainably sourced Peruvian scallops from @seatopia deliver delicate sweetness balanced with bright citrus, umami soy, and a touch of chili oil. This clean, nutrient-packed dish proves food is medicine.

Tips and Tricks

Use sushi-grade scallops and keep them chilled until prep.
Slice larger scallops thinly for maximum flavor absorption.
Taste the marinade before adding scallops to balance acidity and salt.

Variations

Add grated ginger for extra brightness.
Top with crispy shallots for texture.
Swap citrus combo for yuzu and grapefruit.

Substitutions

Use ponzu instead of soy sauce and lime.
Chili crisp can replace chili oil.
Swap scallions for chives or microgreens.

Best served with

A dry Riesling
Sparkling water with citrus
Crispy rice paper crackers
Sliced cucumber or jicama

How to Store Leftovers

Best enjoyed fresh. If needed, store marinated scallops in the fridge and consume within 12 hours.

Common Questions

Can I prep this in advance?

Yes, but don't marinate for more than 30-45 minutes or the scallops will cure too much.

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Is it safe to eat raw scallops?

Yes, as long as they're sushi-grade and from a trusted source like Seatopia.

Close-up of scallops served in purple scallop shells on a black plate, topped with a reddish-orange sauce and garnished with chopped green onions.

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Bright, sweet, and umami-rich, these scallops are marinated in orange-lime citrus with sesame, soy, and garlic, then served raw in their shell with a kiss of chili oil.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 2

Course: Appetizer, Seafood

Cuisine: Asian Inspired, Californian

Calories: 235

Ingredients Equipment Method Nutrition Notes

Ingredients

6 fresh scallops in shell
1 orange juiced
2 limes zest and juice
1 teaspoon sesame oil
2 tablespoon soy sauce
1 garlic clove grated
2 teaspoon chili oil
1 teaspoon scallions thinly sliced

Equipment

Sharp Knife
Mixing bowl
Zester

Method

Clean and remove the small side muscle from the scallops. Leave whole if small; slice into ⅛-inch discs if large.
In a bowl, mix orange juice, lime zest and juice, sesame oil, garlic, and soy sauce.
Season to taste, then add scallops to the marinade. Cover and refrigerate for 30 minutes.
To serve, return scallops to their shells, drizzle with the marinade, and garnish with scallions.

Nutrition

Calories: 235kcalCarbohydrates: 33gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 2015mgPotassium: 468mgFiber: 7gSugar: 15gVitamin A: 382IUVitamin C: 110mgCalcium: 111mgIron: 2mg

Notes

Storage: this is a raw dish meant to be served right after it's marinated and shelled, don't let it sit around. You can mix the citrus marinade up to a day ahead and keep it covered in the fridge, then add the scallops and marinate just before serving.