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 โ€”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 scallopsโ€”this means they haven’t been frozen or soaked in a preservative brine. Dry scallops are a bit harder to find and 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 โ€˜Nduja Spot Prawns and Snap Pea and Burrata Salad for a vibrant summertime feast.

Ingredients You’ll Need:

Hereโ€™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. Itโ€™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 โ€“ 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 โ€”it's the secret to this refreshing summer dish.
5 from 1 vote
Print Pin Rate
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:
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  • Scallops: Fresh, dry scallopsโ€”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. Itโ€™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.
ย 

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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