Scallop Crudo with Yuzu, Basil and Lime

Thinly sliced raw scallops get a boost of flavor from a simple sauce of lime juice, yuzu kosho and Thai basil. Be sure to grab the freshest, highest-quality scallops you can find —it’s the secret to this refreshing summer dish.

Slices of raw scallop on a white plate.

For a truly delicious scallop crudo, you’ll need fresh, dry scallops—this means they haven’t been frozen or soaked in a preservative brine. Dry scallops are a bit harder to find and more a tad more expensive than frozen scallops but I promise, they’re 100% worth the extra effort and cost.

Your best bet for tracking down high-quality scallops is to go directly to the most reputable fish monger or seafood seller in your area. In Los Angeles, my go-to supplier is Luxe Seafood. Alternatively, you can order them online and have them shipped.

Looking for the perfect pairing? Serve Scallop Crudo alongside Spicy ‘Nduja Spot Prawns and Snap Pea and Burrata Salad for a vibrant summertime feast.

Ingredients You’ll Need:

Here’s everything you need to make this recipe: the freshest raw scallops you can find, yuzu kosho (see note below), fresh Thai basil leaves (Italian basil will work too) lime, orange and olive oil.

*See recipe card for additional notes and ingredient substitutions.*

Fresh scallops in a plastic container, basil leaves, a bottle of yuzu kosho, olive oil in a glass dish and citrus on a marble tabletop.

What is Yuzu Kosho?

Yuzu kosho is a Japanese condiment made with yuzu zest, chiles, and salt. It’s spicy, citrusy, and savory, and can be used as a finishing touch or stirred into sauces and marinades. It’s a great way to add a kick to any dish. Yuzu kosho can be found in Asian grocery stores or online.

Recipe Steps:

Step 1. Prep the Scallops

Prepping scallops is pretty straight forward but there is crucial step before you start slicing them. Scallops have a tough, fiberous side muscle that must be removed before eating. It’s located on the side of the scallop (see image below) and luckily is very easy to detach.

Top: a whole, raw scallop. Bottom: a whole, raw scallop with the side muscle detached.

Step 2. Slice the Scallops

Remove and discard the side muscle then use a sharp knife to slice each scallop horizontally into 1/4-inch thick rounds. Arrange the scallop pieces on a plate.

Scallop slices on a white plate with a blue rim.

Step 3. Season and Serve

Top each piece of scallop with a small dollop (about 1/16th of a teaspoon) of yuzu kosho, and a small piece of basil. Drizzle the scallops with olive oil and a light dusting of lime and orange zest. Scatter the basil leaves overtop then season with flakey sea salt and a squeeze of lime juice – serve right away.

Close up of sliced, raw scallop on a plate topped with citrus zest and basil leaves.

I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

Slices of raw scallop on a white plate.

Scallop Crudo with Yuzu, Basil and Lime

Thinly sliced raw scallops get a boost of flavor from a simple sauce of lime juice, yuzu kosho and Thai basil. Be sure to grab the freshest, highest-quality scallops you can find —it's the secret to this refreshing summer dish.
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Prep Time: 15 minutes
Servings: 4
Calories: 124kcal

Ingredients

  • 8 large very fresh, dry-packed sea scallops
  • 8-10 Thai basil leaves or Italian basil
  • 2 teaspoons yuzu kosho see note
  • 2 tablespoons good quality olive oil
  • 1 lime
  • 1 orange
  • flakey sea salt

Instructions

  • Remove and discard the fibrous side muscle attached to each scallop. With a very sharp knife slice the scallops horizontally into 1/4-inch-thick rounds.
  • Arrange the scallop rounds onto a large plate or platter. Top each slice with a very small (about 1/16th of a teaspoon) dollop of yuzu kosho. Drizzle olive oil lightly across the scallops followed by a light dusting of lime and orange zest. Scatter the basil leaves over top then season with flakey sea salt and a squeeze of lime juice. Serve right away.

Notes

Ingredient Notes and Substitutions:
 
  • Scallops: Fresh, dry scallops—this means they haven’t been frozen or soaked in a preservative brine. Dry scallops are a bit harder to find and more expensive than frozen scallops but they’re 100% worth the extra effort and cost. Your best bet for tracking down high-quality scallops is to go directly to the most reputable fish monger or seafood seller in your area. In Los Angeles, my go-to supplier is Luxe Seafood. Alternatively, you can order them online and have them shipped.
  • Yuzu Kosho: Yuzu kosho is a Japanese condiment made with yuzu zest, chiles, and salt. It’s spicy, citrusy, and savory, and can be used as a finishing touch or stirred into sauces and marinades. It’s a great way to add a kick to any dish. Yuzu kosho can be found in Asian grocery stores or online.
  • Thai Basil: Italian basil will work just fine, you could also use other leafy green herbs like mint or cilantro.
 

Nutrition

Calories: 124kcal | Carbohydrates: 8g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 14mg | Sodium: 236mg | Potassium: 201mg | Fiber: 1g | Sugar: 3g | Vitamin A: 116IU | Vitamin C: 22mg | Calcium: 23mg | Iron: 0.4mg
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