Scallop Crudo on Crispy Rice Cracker

The rice paper hits 375°F oil and puffs in two or three seconds. Stand at the pan. The aioli and the pesto keep up to three days in the fridge; the raw scallop from Citarella cannot, so assemble right before serving.

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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Rice paper squares fried until puffed and crisp, topped with lemon aioli, raw sea scallop, basil pesto, flaky salt and microgreens. One bite each.

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

Ingredients Equipment Method Notes

Ingredients

  

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Crispy Rice Crackers

• 2 tapioca starch-based rice paper sheets cut into squares
• Neutral oil for frying

Lemon Aioli

• 1 egg yolk
• ½ clove garlic finely grated
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• ½ cup neutral oil
• Kosher salt to taste

Nut-Free Basil Pesto

• 1 cup fresh basil leaves packed
• ½ clove garlic
• 1 tbsp lemon juice
• 2 tbsp Grana Padano cheese grated
• ¼ cup extra-virgin olive oil

Scallop Crudo

• 4 large sushi-grade sea scallops from @citarellagourmetmarket, side muscle removed
• 1 tbsp lemon juice
• 1 tbsp extra-virgin olive oil
• Flaky sea salt to finish

To Assemble

• 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.

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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