Scallop Crudo on Crispy Rice Cracker

This refined crudo layers textures and bright flavor for a single-bite dish that feels like a tasting menu snack. Crisp fried rice crackers provide the base for a slick of lemony aioli, delicate raw scallop from Citarella, and a punchy, nut-free basil pesto. Finished with microgreens, it's proof that a perfect bite doesn't need much-just the best ingredients.

Why You'll Love Scallop Crudo on Crispy Rice Cracker

This scallop crudo pairs creamy lemony aioli, basil pesto, and thin-sliced raw scallop on a crispy fried rice cracker. Chill the scallops at least 30 minutes before slicing for clean cuts, and fry the rice paper right before serving so it stays crisp. It's a starter you can have on the table in 30 minutes.

Tips and Tricks

• Chill scallops for at least 30 minutes before slicing for clean, even cuts.
• Use a mandoline for paper-thin fennel or microgreens for added garnish texture.
• Fry the rice paper just before serving to ensure it stays ultra-crispy.

Variations

• Yuzu Twist: Add a few drops of yuzu juice to the scallops for a citrus-forward Japanese flavor.
• Herb Swap: Try parsley, mint, or a touch of cilantro in the pesto for a fresh take.
• Heat It Up: Add a hint of Calabrian chili oil or Fresno chili slices for gentle spice.

Substitutions

• Grana Padano: Can be replaced with Parmigiano Reggiano or Pecorino Romano.
• Aioli Shortcut: Use quality store-bought mayonnaise whisked with lemon juice and garlic.
• Rice Paper: Only use tapioca-based versions for puffing-spring roll wrappers won't work.

Best Served With

• A crisp Albariño, Sancerre, or dry Riesling
• Chilled Junmai Daiginjo sake
• As a first course alongside other raw or lightly cured bites

How to Store Leftovers

• Scallops: Should be sliced and served the same day for peak freshness.
• Aioli & Pesto: Can be refrigerated for up to 3 days in airtight containers.
• Rice Crackers: Keep crisp in an airtight container for up to 2 days-do not refrigerate.

Common Questions

Scallop Crudo on Crispy Rice Cracker

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This refined crudo layers textures and bright flavor for a single-bite dish that feels like a tasting menu snack. Crisp fried rice crackers provide the base for a slick of lemony aioli, delicate raw scallop from Citarella, and a punchy, nut-free basil pesto. Finished with microgreens, it's proof that a perfect bite doesn't need much: just the best ingredients.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 5 minutes mins

Total Time 30 minutes mins

Servings: 8

Course: Appetizer, Seafood

Cuisine: Californian, Modern American

Calories: 721

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 2 tapioca starch-based rice paper sheets cut into squares
• Neutral oil for frying
• 1 egg yolk
• ½ clove garlic finely grated
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• ½ cup neutral oil
• Kosher salt to taste
• 1 cup fresh basil leaves packed
• ½ clove garlic
• 1 tablespoon lemon juice
• 2 tablespoon Grana Padano cheese grated
• ¼ cup extra-virgin olive oil
• 4 large sushi-grade sea scallops from @citarellagourmetmarket, side muscle removed
• 1 tablespoon lemon juice
• 1 tablespoon extra-virgin olive oil
• Flaky sea salt to finish
• 1 handful Microgreens small (basil, shiso, or arugula sprouts)

Equipment

• Small saucepan
• Paper towel-lined plate
• Sharp knife or mandoline
• Food processor
• Thermometer

Method

 

Make the Crispy Rice Crackers

1. Cut each rice paper sheet into 4 equal squares.
2. Heat neutral oil in a small saucepan to 375°F.
3. Fry one square at a time for 2-3 seconds until puffed and crisp. Transfer to a paper towel-lined plate. Lightly salt and cool.

Make the Lemon Aioli

1. Whisk together egg yolk, garlic, lemon juice, and Dijon.
2. Slowly drizzle in neutral oil while whisking continuously until thick and emulsified.
3. Season to taste and refrigerate.

Make the Nut-Free Basil Pesto

1. Blend basil, garlic, lemon juice, and cheese in a food processor.
2. Drizzle in olive oil until smooth and vibrant.
3. Season with salt to taste.

Prepare the Scallop Crudo

1. Slice each scallop horizontally into 2-3 thin rounds.
2. Toss gently with lemon juice and olive oil just before plating.

Assemble

1. Dot each rice cracker with aioli.
2. Top with scallop slices.
3. Spoon basil pesto over the top.
4. Finish with flaky salt and microgreens.

Nutrition

Calories: 721kcalCarbohydrates: 6gProtein: 8gFat: 76gSaturated Fat: 13gPolyunsaturated Fat: 8gMonounsaturated Fat: 53gCholesterol: 201mgSodium: 227mgPotassium: 166mgFiber: 1gSugar: 1gVitamin A: 1610IUVitamin C: 23mgCalcium: 196mgIron: 2mg

Notes

Storage: best assembled and eaten immediately once sliced; raw scallop shouldn't sit out. The aioli and pesto keep refrigerated, sealed, for up to 3 days.

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