Thinly sliced sea scallops dressed in lemon, extra virgin olive oil, and a touch of Espelette pepper for a fresh, bright bite with just the right amount of heat.
Why You'll Love
Minimal ingredients, maximum flavor-this scallop crudo highlights the natural sweetness of fresh scallops with a zesty, smoky finish that's both elegant and simple.
Tips and Tricks
- Use the freshest scallops you can find for the best flavor and texture.
- Slice scallops cold to keep firm and easy to cut.
Variations
- Add a sprinkle of finely chopped chives or microgreens for a fresh herb note.
- Swap Espelette pepper for a pinch of chili flakes if unavailable.
Substitutions
- Use sea scallops if dry scallops aren't available, but pat dry thoroughly.
- Lemon zest can replace some lemon juice for a brighter citrus punch.
Best served with
- Crusty bread or crostini
- A crisp white wine like Sauvignon Blanc or Vermentino
How to Store Leftovers
- Best enjoyed fresh. If necessary, store scallops and dressing separately and consume within 6 hours.
Common Questions
Can I prepare this ahead of time?
No, scallops are best served immediately after slicing and dressing.
Is it safe to eat scallops raw?
Only use fresh, sushi-grade scallops and handle with care to ensure safety.
Scallop Crudo with Espelette Pepper
Thinly sliced sea scallops dressed in lemon, extra virgin olive oil, and a touch of Espelette pepper for a fresh, bright bite with just the right amount of heat.
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