This Scallop Crudo with Yuzu and Black Salt is an elegant and refined seafood dish, perfect for light appetizers or sophisticated dining experiences. The delicate sweetness of fresh scallops is enhanced by bright, citrusy yuzu juice, while black salt adds a striking contrast in both flavor and presentation. Finished with extra virgin olive oil, microgreens, and thinly sliced radish, this dish is simple yet luxurious.
For the Scallop Crudo
6 large sea scallops (sushi-grade), thinly sliced
2 tbsp fresh yuzu juice (or substitute with a mix of lemon and lime juice)
1 tbsp extra virgin olive oil
¼ tsp black salt flakes (or coarse sea salt)
½ tsp finely grated yuzu zest (optional, for extra citrus aroma)
For Garnish
Microgreens (such as watercress or baby arugula)
2 radishes, thinly sliced
Fresh citrus wedges (yuzu, lemon, or lime)
Prepare the Scallops
1
- Pat the scallops dry with a paper towel to remove excess moisture.
- Using a very sharp knife, slice each scallop into thin rounds (⅛-inch thick).
- Arrange the scallop slices neatly on a chilled serving plate.
Dress the Crudo
2
- Drizzle the fresh yuzu juice over the scallops to lightly cure them.
- Drizzle extra virgin olive oil for richness and balance.
- Sprinkle black salt flakes over the scallops to enhance the flavor.
- Optional: Lightly zest yuzu over the dish for added fragrance.
Garnish and Serve
3
- Scatter microgreens on top for a fresh contrast.
- Arrange thin radish slices around the plate for a delicate crunch.
- Serve with fresh citrus wedges on the side.
Pro Tips
4
- For the best texture, serve the crudo immediately while the scallops are fresh.
- Black salt adds a mineral complexity—use sparingly for the perfect balance.
- Pair with a chilled glass of Sauvignon Blanc or Champagne for a refined pairing.
CategoryAppetizers, Chefs Choice, Seafood
Ingredients
For the Scallop Crudo
6 large sea scallops (sushi-grade), thinly sliced
2 tbsp fresh yuzu juice (or substitute with a mix of lemon and lime juice)
1 tbsp extra virgin olive oil
¼ tsp black salt flakes (or coarse sea salt)
½ tsp finely grated yuzu zest (optional, for extra citrus aroma)
For Garnish
Microgreens (such as watercress or baby arugula)
2 radishes, thinly sliced
Fresh citrus wedges (yuzu, lemon, or lime)
Directions
Prepare the Scallops
1
- Pat the scallops dry with a paper towel to remove excess moisture.
- Using a very sharp knife, slice each scallop into thin rounds (⅛-inch thick).
- Arrange the scallop slices neatly on a chilled serving plate.
Dress the Crudo
2
- Drizzle the fresh yuzu juice over the scallops to lightly cure them.
- Drizzle extra virgin olive oil for richness and balance.
- Sprinkle black salt flakes over the scallops to enhance the flavor.
- Optional: Lightly zest yuzu over the dish for added fragrance.
Garnish and Serve
3
- Scatter microgreens on top for a fresh contrast.
- Arrange thin radish slices around the plate for a delicate crunch.
- Serve with fresh citrus wedges on the side.
Pro Tips
4
- For the best texture, serve the crudo immediately while the scallops are fresh.
- Black salt adds a mineral complexity—use sparingly for the perfect balance.
- Pair with a chilled glass of Sauvignon Blanc or Champagne for a refined pairing.
Notes
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