Scallop Crudo
  • 1/2cup fresh lemon juiceabout 3 lemons
  • Zest of 2 lemons2 teaspoons
  • 2tablespoons liquid from preserved lemons
  • 2tablespoons extra-virgin olive oil
  • 1 vanilla bean pod, halved crosswise
  • 1quart water
  • 1/4cup lemon juice
  • 1/4cup kosher salt
  • 4 large (U-10) diver scallops
  • 2 medium-size red radishes
  • 1/2 English cucumber
  • Finely chopped preserved lemon, minced fresh basil, and sea saltfor ganish
  1. In a jar with a tight lid, combine all dressing ingredients. Shake well. Refrigerate at least 24 hours.
  2. Combine 1 quart water, 1/4 cup lemon juice, and kosher salt in a pot. Bring to boil. Add scallops and blanch for 10-20 seconds; then remove to a plate. Refrigerate for 1 hour.
  3. Using a mandolin, slice radishes and cucumber paper-tin; with a sharp knife, slice scallops as thinly as possible into disks. Shingle radishes, cucumbers, and scallop slices on plates (use one scallop per plate; about five slices each of other ingredients). Drizzle with about 2 tablespoons dressing and garnish with preserved lemon, basil, and sea salt.
Recipe Notes
Nutrition Facts
Scallop Crudo
Amount Per Serving
Calories 88 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 4mg 1%
Sodium 25mg 1%
Total Carbohydrates 6g 2%
Dietary Fiber 1g 4%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 88 cal, 7g fat (5g mono, 1g poly, 1g sat), 4mg chol, 3gprotien, 6g carb, 1g fiber, 25mg sodium