Scallop Crudo

There’s no better way to beat the heat than to make this scallop crudo! Sweet, buttery raw scallops are served in a light and creamy blood orange sauce.

Summers in Southern California can get quite brutal. We have many days where the temperature is over 100°F! When the hot weather peaks in July and August, all I want to eat is crudo with fresh produce.

It’s basically the perfect meal – cold, light, and packed with protein. You don’t have to turn on your oven or use any special tools. All you need is a sharp knife and a few fresh ingredients.

Scallops are a particular favorite of mine to serve raw. I always include it in my Sicilian crudo medley, but I also like to prepare it as its own dish.

There’s so many different ways you can do it, but I’m partial to make a sweet and tangy sauce with blood orange juice. I mix in a bit of crème fraîche, which lightens it up and makes it reminiscent of an orange creamsicle.

Of course you’ll need a cold drink to pair with it. I highly recommend a bottle of chilled orange wine, or a crisp white – like Pinot Grigio.

Ingredients

• Scallops – I use U-10 dayboat dry scallops that I keep in my freezer. I thaw in the fridge the night before.
• Blood orange – This makes a great sauce base – it’s visually stunning as well as sweet and acidic.
• Crème fraîche – You can substitute coconut milk.
• Watermelon radish – I love using slices of watermelon radish because of how visually stunning it is. It’s also adds a touch of “spice” and “bite”. When they’re not in season I often sub slices of green apple.
• Caviar – This adds a bit of salty, briny flavor to balance out the sweetness of the scallops. A budget-friendly sturgeon or hasselback caviar works great.
• Salt – I like to use Maldon salt flakes.
• Garnish – Lime zest and/or chives. Nasturtium leaves and flowers if you want to get fancy.

Tips

1. Be sure to thaw your scallops slowly. Put them in the fridge the day before you want to make crudo. Thawing rapidly degrades their texture and flavor.
2. No blood orange? No problem. Use regular orange juice by itself, or add a splash or cherry juice for color and a touch of sweetness.
3. Serve on the half shell. If you buy half shell scallops, you can slice them and place them back on the shell with the blood orange sauce for an elegant presentation.