Scallop Crudo

5 from 1 vote

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.

Prep Time30

Cook Time0

Total Time30

Course: Appetizer

Cuisine: Italian

Keyword: crudo

Servings: people

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.

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