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.

Why You'll Love Scallop Crudo with Espelette Pepper

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

Scallop Crudo with Espelette Pepper

No ratings yet

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.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 1

Course: Appetizer, Seafood

Cuisine: Californian, Mediterranean

Calories: 248

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 3 Dry Sea Scallops rinsed and mussel removed
• 2 tablespoon Extra Virgin Olive Oil
• ¼ teaspoon Espelette Pepper
• Flaky Salt to taste
• Lemon Juice to taste, freshly squeezed

Equipment

• Sharp Knife
• Mixing bowl

Method

 

1. Thinly slice the scallops about ¼ inch thick.
2. In a small bowl, mix extra virgin olive oil, Espelette pepper, and freshly squeezed lemon juice to taste.
3. Arrange scallop slices on a plate and drizzle the olive oil mixture evenly over them.
4. Finish with flaky salt. Serve immediately.

Nutrition

Calories: 248kcalFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gSodium: 1mgPotassium: 0.3mgCalcium: 0.3mgIron: 0.2mg

Notes

Storage: crudo doesn't keep, this is a make-it-and-serve-it dish. You can slice the scallops and hold them covered in the fridge for an hour or so ahead of time, but don't dress them with the oil, pepper, and lemon until you're ready to plate.

Tried this recipe?

Let us know how it was!