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Close-up of scallops served in purple scallop shells on a black plate, topped with a reddish-orange sauce and garnished with chopped green onions.

Asian Scallop Crudo

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Bright, sweet, and umami-rich, these scallops are marinated in orange-lime citrus with sesame, soy, and garlic, then served raw in their shell with a kiss of chili oil.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2
Course: Appetizer, Seafood
Cuisine: Asian Inspired, Californian
Calories: 235
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 fresh scallops in shell
  • 1 orange juiced
  • 2 limes zest and juice
  • 1 teaspoon sesame oil
  • 2 tablespoon soy sauce
  • 1 garlic clove grated
  • 2 teaspoon chili oil
  • 1 teaspoon scallions thinly sliced

Equipment

  • Sharp Knife
  • Mixing bowl
  • Zester

Method
 

  1. Clean and remove the small side muscle from the scallops. Leave whole if small; slice into ⅛-inch discs if large.
  2. In a bowl, mix orange juice, lime zest and juice, sesame oil, garlic, and soy sauce.
  3. Season to taste, then add scallops to the marinade. Cover and refrigerate for 30 minutes.
  4. To serve, return scallops to their shells, drizzle with the marinade, and garnish with scallions.

Nutrition

Calories: 235kcalCarbohydrates: 33gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 2015mgPotassium: 468mgFiber: 7gSugar: 15gVitamin A: 382IUVitamin C: 110mgCalcium: 111mgIron: 2mg

Notes

Storage: this is a raw dish meant to be served right after it's marinated and shelled, don't let it sit around. You can mix the citrus marinade up to a day ahead and keep it covered in the fridge, then add the scallops and marinate just before serving.

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