Sunday, April 28, 2019

Scallop Crudo

I enjoy eating raw scallops especially when they are harvested by my local fisherman, Mike Anderson of Rimrack Fish. The Italians have their version of raw seafood dish known as crudo. The ones that I ate in the past seemed to have some sort of oil added. Here I did not add any but you certainly can drizzle a little of your favorite oil on top for extra flavors.

scallop crudo

Scallop Crudo


1 large scallop, tough muscle removed and discard, sliced thinly against the grain
Meat and roe from 1-2 cooked Salted Green Crab (Ba Khia), depending on how much you prefer
Several thinly slices of red onion, soaked in cold water and squeezed out the liquid
A large pinch of cilantro leaves, finely chopped
A pinch of Peruvian chocolate nibs (from Enna Chocolate)
A small pinch of dried lime zest
A small pinch of dried lemon zest
A small pinch of dried blood orange zest
A small pinch of dried seaweed
A small pinch of dried chili peppers
Drizzle of freshly squeezed lime juice


Thinly slice the scallop against the grain and arrange them on a plate. Arrange the onion slices and salted green crab meat and roe on the plate. Add a large pinch of cilantro, chocolate nibs, and sprinkle on the crumbled citric zest, seaweed and chili peppers. Drizzle with freshly squeezed lime juice.

Helpful Hints:

*If you are interested in purchasing the Peruvivan chocolate nibs (unsweetened) please contact Enna Chocolate directly.
*If you are interested in purchasing scallops or squid from Rimrack Fish, please contact them directly. Unfortuately the scallop season has just ended as of this month (April 2019).

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