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When the temperature is above 80°F, nothing goes down better than Scallop Crudo and a cold glass of rosé.
I love serving Scallop Crudo when I want to impress without actually breaking a sweat. It’s gorgeous on the plate, bursting with bright, fresh flavors, and perfect for a warm-weather dinner party, date night at home, or just a solo treat yourself moment. Bonus: no cooking required.
This Scallop Crudo is about fresh, clean ingredients and balanced flavor. Thinly sliced sushi-grade scallops are layered over crisp cucumber and a base of vibrant herb oil, then finished with a bold Fresno gremolata that brings just the right amount of heat and brightness.
❤️ Why You’ll Love Scallop Crudo
- It takes less than 30 minutes to make! It looks like a dish you’d find at a fancy seafood restaurant, but it’s quick and relatively easy to whip up
- Every Bite Pops! The flavors are fresh, herbaceous, zippy, and a little spicy.
- Zero heat. Zero sweat. You don’t have to cook a single thing. You’re welcome.
🍲 Ingredients
The simple and fresh ingredients in this Scallop Crudo complement and balance each other to create a beautiful and impressive dish.
🍣 Sushi-grade sea scallops are the star here—mild, sweet, and buttery when sliced thin.
🌶️ Fresno peppers add a bright, citrusy heat without overpowering the dish.
🧅 Shallots bring a soft bite and subtle sweetness that balances the scallops.
🌿 Parsley and your choice of tarragon, basil, or chives infuse the herb oil with vibrant, garden-fresh flavor.
🥒 Thinly sliced English cucumber gives the dish crunch and contrast—and makes it feel extra refreshing.
🫒 Extra virgin olive oil ties everything together with its rich, silky finish.
🍷 A splash of rosé is optional, but it adds a gentle acidity that makes the scallops sing.
🍣 What Does “Sushi-Grade” Actually Mean
While there’s no official governing body handing out golden sushi stamps, the term generally means the fish has been handled, frozen, and processed in a way that makes it safe to eat raw. Regular raw fish, on the other hand plays by a different set of rules, and not the kind you want to gamble with when it comes to your stomach.
Parasites love raw fish. To keep those little freeloaders from ruining your sushi experience, the FDA recommends sushi-grade fish be frozen at specific temperatures to kill off parasites.
- -4°F (-20°C) for at least 7 days
- -31°F (-35°C) for 15 hours (blast freezing—fancy, huh?)
Regular raw fish? Not necessarily frozen to those parasite-annihilating temperatures. And that’s why eating it raw is a game of culinary Russian roulette.
Sushi-grade fish isn’t just frozen—it’s also handled with the kind of care usually reserved for expensive handbags. From the moment it’s caught, it’s kept at ultra-low temperatures, processed with sanitized tools, and stored in a way that keeps it as fresh as possible. Regular raw fish? It’s usually handled with the assumption that it’ll be cooked, so it doesn’t get the same level of VIP treatment.
🍱 Where to Find Sushi-Grade Fish
For the best (and safest) raw fish, check out Japanese markets like Mitsuwa or H Mart, where sushi-grade seafood is where sushi-grade seafood is basically their love language.
High-end fishmongers and specialty seafood stores also carry the good stuff, and if you ask nicely (or bribe them with coffee), they might even give you pro sushi tips. Feeling extra lazy? Online seafood retailers ship sushi-grade fish straight to your door—because nothing says “I’m fancy” like having premium raw fish delivered in an ice-packed box. Just remember: if it doesn’t say sushi-grade or sashimi-grade, assume it’s meant for cooking, not your next DIY sushi night. 🍣✨
👩🍳 How to Make Scallop Crudo
Prepare the scallops: Start by removing the “foot” from each scallop (that’s the tough little side muscle), then slice the scallops as thinly as possible. Store in the fridge until ready to plate.
Make the Fresno “Gremolata”: Combine minced Fresnos, shallots, parsley, olive oil, white wine vinegar, salt, and a splash of rosé if you’re feeling fancy. Cover and chill.
Make the Herb Oil: Blanch your herbs in boiling water for 30 seconds, then transfer them to an ice bath to lock in that bright green color. Dry the herbs well, then blend them with olive oil and salt until smooth. Strain through cheesecloth for a silky finish.
Assemble and Serve: Spoon a few tablespoons of herb oil onto a large plate and spread it into a circle. Layer the cucumber slices over the oil, letting them slightly overlap.Gently place the scallop slices over the cucumbers.Finish with a few spoonfuls of the Fresno gremolata and serve immediately.
🪄 Tips and Tricks
Use the freshest, sushi-grade scallops you can find. Your fishmonger should know the deal—don’t be afraid to ask. Online seafood retailers like Riviera Seafood can ship sushi-grade fish right to your door.
Don’t skip the ice bath when making the herb oil. It helps preserve color and keeps the oil from turning dull.
Slice the scallops while cold for cleaner, thinner cuts.
Serve it on a cold plate if you’re making it in advance—just pop the plate in the fridge for 10 minutes before assembling.
🗒 Substitutions
- Not a fan of scallops? Swap scallops for thinly sliced sushi-grade tuna or hamachi.
- No Fresno peppers? Try red jalapeños or even a small amount of crushed Calabrian chili for a different type of heat.
- Can’t find tarragon or chives? Stick with parsley and basil—it’ll still be delicious.
- Use champagne vinegar or lemon juice in place of white wine vinegar if needed.
🗒 How to Reuse Leftovers
🐟 Toss any extra Fresno “gremolata” with roasted veggies or use it as a topper for grilled fish.
🌿 Use leftover herb oil as a dressing base, or drizzle it over avocado toast, sandwiches, or grilled chicken.
Best Served With
👝 How to Store Leftovers
Scallop Crudo is best served fresh. If you do have leftovers (rare, but hey), store them in an airtight container in the fridge for no more than one day. Keep the scallops, herb oil, and gremolata separate if you can.
🤔 Common Questions
Can I make this ahead of time?
You can prep the herb oil and Fresno “gremolata” in advance, but slice the scallops and assemble everything right before serving.
Can I use frozen scallops?
Only if they’re labeled sushi-grade and you defrost them gently in the fridge. But fresh is always best for this recipe.
Is it safe to eat raw scallops?
Yes—if they’re sushi-grade and from a trusted source. Always ask your fishmonger and store them properly.
Scallop Crudo
Ingredients
- 7 sushi-grade sea scallops
- 2 small Fresno peppers, deseeded and minced
- 1 shallot, minced
- 3 tbsp fresh parsley, chopped
- 2 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar
- ½ tsp kosher salt
- Splash of rosé, optional
- ½ English cucumber, sliced thin
Herb Oil Ingredients
- ¾ cup parsley or basil
- ¼ cup tarragon or chives
- 1 cup extra virgin olive oil
- ½ tsp salt
Instructions
- To prepare the scallops, remove the foot from each scallop and slice them as thinly as possible. Store the sliced scallops in the refrigerator until ready to assemble.
- For the Fresno garnish, grab a small bowl and add the minced Fresno peppers, shallots, parsley, olive oil, vinegar, salt, and a splash of rosé (optional). Mix well, cover, and refrigerate.
- To make the herb oil, bring a small pot of water to a boil. While you wait for the water to boil, grab a small bowl and fill it with cold water and ice.
- Add the herbs to the boiling water for 15 seconds, then transfer them to the ice water. Let the herbs sit in the ice bath for about 15 seconds, then gently squeeze out any excess moisture and pat dry with a paper towel or dishcloth.
- Combine the herbs, olive oil, and salt in a blender and blend until smooth. Strain the mixture through several layers of cheesecloth into a glass jar or bottle. Store any leftover herb oil in the fridge for up to 10 days. It's great on sandwiches or as a salad dressing base.
- To serve the scallop crudo, spread about 3 tablespoons of herb oil on a large circular plate. Layer the cucumber slices over the oil, overlapping slightly. Top with the sliced scallops and finish with the Fresno “gremolata.” Serve immediately.
So so so so so good!
Thanks Mike!