Sea Scallop Crudo with Grapefruit
A bright raw scallop plate with ruby grapefruit, cherry tomatoes, pickled red onion, herbs, and a lemon-olive oil vinaigrette.
Coastal
Notes before you start
Crudo only works when the seafood is good enough to eat with almost nothing hiding it. Ask when the scallops were harvested, where they came from, and whether they were treated as a day-boat product or just another frozen commodity. If you cannot get a clear answer, cook something else.
The plate is simple: cold scallops, sharp citrus, a little onion, enough olive oil to carry the lemon, and herbs for lift. The grapefruit gives sweetness and bitterness at the same time, which keeps the scallops from tasting flat.
7 steps
Whisk the lemon juice with an equal amount of olive oil. Season lightly with salt and pepper.
Add the sliced red onion to the vinaigrette and let it sit for at least 20 minutes while you prepare the rest of the plate.
Chill the serving plates if you have time. Keep the scallops cold until the moment you slice them.
Remove the small side muscle from each scallop, rinse briefly in ice-cold water, and pat completely dry.
Slice each scallop crosswise into 1/4-inch coins. Work quickly and keep the slices cold.
Arrange the scallop slices with grapefruit segments and cherry tomatoes. Spoon the lemon vinaigrette and pickled onion over the top.
Finish with herbs or microgreens, a small pinch of salt, and cracked pepper. Serve immediately.
The Story Behind This Dish
This recipe came out of the Pacific Cloud recipe archive as one of the cleaner old seafood preparations worth carrying forward. It is not a heavy restaurant plate. It is a reminder that sourcing does most of the work. When the scallops are right, the cook's job is timing, temperature, and restraint.
A cold brut sparkling wine, Txakolina, or a very dry cider keeps the plate bright without flattening the sweetness of the scallops.
- ·For grapefruit: Cara Cara orange or blood orange works well.
- ·For cherry tomatoes: Thin radish slices add crunch without sweetness.
- ·For scallops: Only substitute another seafood you would confidently serve raw.
Crudo should be sliced, dressed, and served immediately. Keep scallops refrigerated until plating and discard dressed leftovers.
