Variation
Add diced avocado for a creamy texture.
Appetizer · Seafood · Italian-American
Scallop Crudo With Blood Orange Vinaigrette
This scallop crudo is a bright, elegant appetizer featuring sashimi-quality scallops tossed in a vibrant blood orange and chili vinaigrette.
Prep
20 min
Cook
0 min
Difficulty
Easy
Serves
4
Preparation
Get these tasks done before you start cooking.
Prep the Seafood
- 1
Chilling
Keep the scallops in the coldest part of the refrigerator until 5 minutes before you are ready to slice.
Tip: Place them on a plate over a bowl of ice to ensure they stay firm.
Mix the Dressing
- 1
Emulsifying
Whisk together the blood orange juice, lime juice, olive oil, honey, and minced chili until the honey is fully dissolved.
Tip: Make this up to 2 hours in advance to let the chili heat infuse the oil.
How to Make Scallop Crudo With Blood Orange Vinaigrette
Total time: 20 min · Yields 4 servings
- 1
Slice the Scallops
Remove the tough side muscle from the scallops if present. Using an extremely sharp knife, slice each scallop horizontally into 3 or 4 thin discs, approximately 1/4 inch thick.
- 2
Arrange the Plate
Lay the scallop slices in a single layer on a chilled platter or individual small plates. Slightly overlap them for a professional presentation.
- 3
Season the Seafood
Lightly sprinkle the sliced scallops with flaky sea salt and the pink peppercorns. This draws out the sweetness before the acid is added.
- 4
Dress the Dish
Drizzle the blood orange vinaigrette evenly over the scallops. Use a spoon to ensure every piece is kissed by the citrus juice and chili.
- 5
Add Texture and Herbs
Scatter the shaved radishes, fresh mint, and blood orange zest over the top. The radish adds a necessary crunch to contrast the soft scallop meat.
- 6
Final Garnish
Finish with a few microgreens and an extra tiny drizzle of olive oil. Serve immediately while the scallops are perfectly cold.
Chef's Tips
- Always ask for 'dry' scallops, which haven't been treated with phosphates that retain water.
- Place your serving plates in the freezer for 10 minutes before plating to keep the crudo at the optimal temperature.
- If blood oranges are out of season, Cara Cara oranges or pink grapefruit make an excellent substitute.
What to Serve with Scallop Crudo With Blood Orange Vinaigrette
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve as an elegant first course for a multi-course seafood dinner.
- Pair with crisp crostini or sourdough crackers.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Substitute Fresno chili with a few drops of white truffle oil for an earthy twist.
Variation
Swap mint for fresh cilantro or chives.
Storage & Reheating
This dish must be eaten immediately. Raw seafood dressed in citrus will begin to 'cook' (like ceviche) and change texture if left for more than 20 minutes.
Further reading
Frequently asked questions
What is the difference between scallop crudo and ceviche?
Crudo is sliced and dressed just before serving so the fish remains truly raw. Ceviche is marinated in citrus for a longer period, which uses acid to denature the proteins and 'cook' the seafood.
Can I use frozen scallops for this scallop crudo recipe?
Yes, provided they are high-quality and labeled as sashimi-grade. Thaw them completely in the refrigerator and pat them very dry before slicing.
Is it safe to eat raw scallops?
It is safe if you purchase 'sashimi-grade' or 'sushi-grade' scallops from a reputable fishmonger. This indicates they were handled and frozen specifically for raw consumption.
How do I cut scallops thinly for a crudo?
Use a very sharp chef's knife or a slicing knife. For easier handling, you can place the scallops in the freezer for 5 to 10 minutes to firm them up before cutting.
What does a scallop crudo taste like?
It is mild, sweet, and buttery. The blood orange vinaigrette adds a tart, floral contrast that enhances the natural brininess of the sea.
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