This simple scallop crudo features a quick Japanese-inspired ponzu dressing made from fresh lime juice, gluten-free tamari, and a touch of honey. Served over paper-thin slices of green apple, it strikes the perfect balance of sweet and sour that complements raw seafood. Use large sea scallops or bay scallops and scale the portions for a dinner party—this is a standout summer appetizer that’s elegant and fast to prepare.
I was slow to try making raw scallops at home even though I’d enjoyed them many times at restaurants. For a long time I gravitated toward dishes like shrimp aguachile, but now scallop crudo is one of my favorite things to prepare when I want an impressive starter. Thin slices of raw scallop, a bright citrus dressing, and a crisp apple bed feel refined without being fussy.
In Italy and Sicily scallop crudo is often served simply—olive oil, coarse sea salt, and a whisper of citrus. Japanese preparations frequently include a brush of ponzu or a hint of yuzu kosho. I love those simple approaches, but at home my go-to is a small ponzu-style dressing built from lime, tamari, and honey, plated over thin green apple slices for texture and a bright contrast.
How to make fine dining–inspired scallop crudo
The dressing is effortless, and the presentation reads like fine dining even though the whole thing takes minutes. The main time investment is preparing the scallops: rinse them, remove the small tough side muscle, and slice crosswise into several thin pieces. If the scallops are large, aim for three or more thin slices per scallop so each bite is delicate.
If you appreciate heat, slice a serrano or jalapeño paper-thin as a garnish; the scallops are mild but can handle bright, spicy accents. Fresh mint or finely chopped chives add herbaceous lift. A sprinkle of coarse Maldon or sea salt right before serving elevates the flavors and adds a pleasing crunch.
A key technique: don’t marinate the scallops too long. Letting them sit in the lime-tamari dressing will start to “cook” the flesh like a ceviche. Serving the scallops perched on the apple slices keeps them slightly elevated from the dressing so they don’t swim in it and lose their silky texture. Serve immediately for the best texture and flavor.
The Best Raw Scallop Crudo with Lime & Apples
Course: Appetizer
Cuisine: Japanese-inspired
Diet: Gluten Free, Low Lactose
Prep Time: 10 minutes
Servings: 4 appetizer servings
Author: Phoebe Lapine
Ingredients
- 2 tablespoons fresh lime juice
- 2 tablespoons gluten-free tamari or soy sauce
- 2 teaspoons honey
- 1 green apple, skin on and sliced paper-thin
- ½ pound large sea scallops, side muscle removed and thinly sliced crosswise
- Maldon sea salt or another coarse salt
- 1 serrano pepper, thinly sliced (optional for heat)
- ¼ cup torn fresh mint leaves or finely chopped chives (optional)
Instructions
- In a small bowl, whisk together the lime juice, gluten-free tamari, and honey until combined.
- Arrange the apple slices on a platter in overlapping rows. Lay the thinly sliced scallops over the apples and season lightly with coarse salt.
- Just before serving, drizzle the ponzu-style dressing over the scallops. Garnish with thinly sliced serrano and torn mint or chives if using.
Tips: Use the freshest scallops you can find and keep them cold until ready to slice. Slice thinly for a delicate mouthfeel. Serve immediately rather than allowing the scallops to marinate for a long time to preserve their tender, raw texture.
With health and hedonism,
Phoebe
If you make this, tag @phoebelapine and #feedmephoebe — I’d love to see it!