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 recipe is a masterclass in balance-creamy aioli, vibrant pesto, and delicate raw scallops all nestled on a crispy rice cracker. It's luxurious without being fussy, and each bite delivers crunch, richness, and brightness. Perfect as a dinner party starter or an elevated snack, it's your ticket to restaurant-level refinement at home.
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
Can I use regular rice paper?
No-only use tapioca starch-based rice paper made for frying, not spring roll wrappers.
Can I prep this for a party?
Yes-make aioli, pesto, and slice scallops ahead. Fry crackers last-minute and assemble just before serving.





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