Scallop Crudo Recipe

By Marcus Samuelsson |

Raw fish and shellfish are prepared by different cultures across the globe. South America is infamously known for their ceviche, the Japanese for sashimi, and the Italian’s have their crudo. While ceviche is more sauce heavy and sashimi is undressed, crudo lies somewhere between. It is not overly sauced but sits in a light bath of citrus, olive oil and salt. In this dish, the citrus and velvety olive oil enhance the inherent sweetness of the scallop and bring it to a whole other level. I prefer scallops when making crudo as it is both meaty and sweet. I top it with sprigs of dill and sweet red chili to add a contrast of flavor and texture.

For more recipes from Sara Mae Danish:

Middle Eastern Pizza

Thai Green Papaya Salad

Korean Bibimbaap

Tuna with Pasta

Deconstructed Salade Niçoise

Prep Details

Servings: 2-4

Calories per serving: 120 per serving


½ lb large sea scallops

¼ cup. orange juice

1 tbsp. lemon juice

1/4 tsp. salt

1 tbsp. dill sprigs

1 tsp. thinly sliced sweet red pepper or Thai red chili

drizzle of extra virgin olive oil


Bright and fresh, this scallop crudo gets a kick from sweet red peppers. (Photo: Edsel L)

1. Mix lemon juice, orange juice and salt together. Drizzle 2 tablespoons on your serving dish.

2. Thinly slice scallops crosswise (about two to three slices per scallop). Arrange on a plate and top with remaining citrus.

3. Garnish with dill leaves, chili slices, a sprinkle of salt and a drizzle of extra virgin olive oil.