Best Scallop Crudo Recipes

Scallop Crudo image

Provided by Jean Georges Vongerichten

Yield Makes 4 servings

Number Of Ingredients 11

1/4 cup fresh orange juice
3 tablespoons fresh lemon juice
2 tablespoons soy sauce, preferably organic
1 tablespoon plus 2 teaspoons sunflower oil
1 tablespoon finely grated peeled fresh ginger
1 red Thai chile, thinly sliced
3/4 teaspoon Sherry vinegar
1/2 pound large sea scallops, side muscle removed, thinly sliced crosswise
1/4 cup fresh mint leaves, torn if large
2 tablespoons thinly sliced chives
Sea salt

Steps:

Whisk orange juice, lemon juice, soy sauce, oil, ginger, chile, and vinegar in a small bowl. Pour dressing onto 4 large rimmed plates. Arrange scallops over. Garnish with mint and chives. Season lightly with salt.

Conch Ceviche Scallop Crudo Hybrid image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 13

2 cups ice water
4 cloves garlic
3 shallots
3 limes, juiced
1 lemon, juiced
1 orange, juiced
1 habanero, seeded
1/2 papaya, juiced
Kosher salt and freshly ground black pepper
1/2 pound scallops
1 pound conch, cleaned and sliced thinly
2 pimento peppers, thinly sliced
Olive oil, for drizzling

Steps:

Combine the ice water, garlic, shallots, lemon, lime and orange juices, habanero and papaya juice in a blender and puree until smooth. The consistency should be thin and loose. Season with salt and pepper.
Wash and pat dry the scallops. Thinly slice and reserve in the fridge.
Add the conch to half of the marinade; the remaining marinade can be reserved in the fridge for up to a week to utilize for grilled summer seafood or another batch of ceviche.
Divide the sliced scallops between low bowls and serve the marinated conch on top. Top with the sliced pimentos and a drizzle of olive oil.