One of my favorite restaurants has a weekly tasting menu and one dish that lingers om my mind is their hiramasa crudo. So for New Years I channeled that menu to impress my family. One thing lead to another and I made them this scallop crudo. It is light, refreshing, bright, and super simple to make. Because of this, I figured it was the perfect appetizer to ring in the new year!

Though this recipe is easily customizable, I hope you enjoy this version! Mix and match as you please and season to your preferences! There are so many varieties and options, and substitutes!

P.S. Crudo translates to “raw” in Italian. It is “a dish of raw fish or seafood, typically dressed with oil, citrus juice, and seasonings.” – Oxford Languages

Here is a short and sweet article on the difference between crudo, sashimi, tartare, and carpaccio by eater.com.

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Scallop Crudo

TIME: 20 MIN
SERVES: 4

Ingredients:

• 1 lb. chilled scallops, sliced width-wise in half or in thirds
• 1/4 cup green apple, finely diced
• 1/4 cup celery stalk, finely diced
• 2 Tbs extra virgin olive oil
• 1/4 – 1/2 cup orange juice
• 1/4 cup lemon juice
• 2 Tbs salmon roe (optional)
• 3 Tbs dill sprigs
• Edible flower petals (optional)
• Sea salt and pepper

Scallop Crudo Method:

1. In another bowl, combine the green apple, celery, pickled jalapenos, and lemon juice. Toss to coat.
2. Divide and arrange the scallop slices in individual (cold) bowls or plates, then top with the apple and celery mixture. Afterwards, drizzle the orange juice and olive oil on top of each serving, then garnish with the salmon roe, dill, and edible flowers. Season with salt and pepper.
3. Serve immediately, or cover and chill for 30 minutes, or ready to serve! (Best fresh.)

Notes:

• This dish is best when all the ingredients and chilled. I highly recommend chilling the plates or bowls in the fridge as well so everything is similar in temperature. This will also help keep the ingredients in chilled too.
• Here is a source for buying the best scallops from marthastewart.com.
• For other delicious recipes to create or pair alongside, visit the Kitchen Journal.