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–+ servings
Two crisp, irregularly shaped crackers topped with thinly sliced scallops, green herb sauce, and purple flower petals, arranged on a dark plate with extra sauce drizzled around.

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.
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Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 8
Course: Appetizer, Seafood
Cuisine: Californian, Modern American
Ingredients Equipment Method Notes

Ingredients
  

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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