Scallop Crudo

Scallop Crudo. We are obsessed with crudo this summer. And how could you not be when the seafood is this fresh ?! This scallop crudo is another one I am adding to my list of summer go tos. It’s plated on thinly sliced cucumbers, topped with a lemony scallion sauce and a chipotle mayo, and garnished with crispy shallots, jalapeños, more scallions, and black pepper. It’s so fresh and so summery !!

As you guys probably know by now, our Saturday farmers market at the beach has the freshest seafood of all time. So when it’s that fresh and we can only get it in the summer, we have to take advantage and make some raw recipes. Whether it’s this Crudo style or poke style, this seafood is too good not to have these types of dishes while we can.

This is very similar to the salmon crudo we just shared recently as well. The sauces and toppings are essentially the same, but this time were using scallops. And it’s all so good. There’s the lemony scallion sauce and the chipotle mayo, the thinly sliced cucumbers, the crispy shallots….the flavors are insane. And of course the very best scallops I have ever had.

I used to love scallops growing up, but I had so many fishy ones over the years that I stopped eating them for so long. When I tell you these are the freshest scallops I have ever had I truly mean it. Because these scallops are the reason I reintroduced this food back into my life. And I am so glad that I did !!

---

Ingredients

• 5 - 6 medium scallops

• 1 bunch scallions

• juice of 1/2 lemon

• 1 tablespoon soy sauce

• 1 teaspoon rice vinegar

• 1 teaspoon sesame oil

• 1/4 cup + 1 tablespoon olive oil; divided

• 1/4 cup Japanese mayo

• 1 - 2 tablespoons chipotle adobo

• 1 teaspoon honey

• 1 shallot; thinly sliced

• 1 cucumber; thinly sliced

• 1 jalapeño; thinly sliced

• fresh cracked black pepper

Directions

1. Slice the scallops into thirds or halves depending on how thick they are.

2. In the bowl of a food processor, add the scallions, lemon juice, soy sauce, rice vinegar, sesame oil, and 1/4 cup of olive oil. Process until smooth.

3. In a small bowl, add the Japanese mayo, chipotle adobo, and honey. Stir to combine.

4. In a small skillet, heat the remaining 1 tablespoon of olive oil. Add the shallots and fry for 2 - 3 minutes or until golden brown.

5. Assemble the Crudo. On a serving plate arrange the cucumbers and top with the scallops. Drizzle with the scallion sauce and chipotle mayo. Garnish with the crispy shallots, jalapeño, and additional scallions. Sprinkle with black pepper and serve.