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Close-up of several raw scallop slices arranged on a dark surface, drizzled with olive oil and sprinkled with coarse salt and crushed spices.

Scallop Crudo with Espelette Pepper

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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.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 1
Course: Appetizer, Seafood
Cuisine: Californian, Mediterranean
Calories: 248
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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.

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