Name: Hokkaido Scallop Crudo
Prep time: 15 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 8 large Sashimi-grade Hokkaido scallops; 2 tbsp Extra virgin olive oil; 1 tbsp Yuzu juice; 0.5 tsp Fleur de sel; 0.5 pepper Serrano chili, thinly sliced; 1 tsp Pink peppercorns, lightly crushed; 0.25 cup Micro-cilantro or shiso leaves; 1 tsp Lime zest

Appetizers & Starters

Hokkaido Scallop Crudo

This Hokkaido Scallop Crudo highlights the natural, buttery sweetness of premium Japanese scallops with a bright citrus dressing. It is a sophisticated, no-cook appetizer that balances delicate textures with vibrant hits of chili and sea salt.

Prep

15m

Cook

—

Serves

Calories

145kcal

Qty	Ingredient
8 large 300 g	Sashimi-grade Hokkaido scallops
2 tbsp 30 ml	Extra virgin olive oil
1 tbsp 15 ml	Yuzu juice
0.5 tsp 2 g	Fleur de sel
0.5 pepper 5 g	Serrano chili, thinly sliced
1 tsp 2 g	Pink peppercorns, lightly crushed
0.25 cup 5 g	Micro-cilantro or shiso leaves
1 tsp 2 g	Lime zest

2 Method

Step 1. Place the scallops in the freezer for 10 to 15 minutes before slicing; this firms them up for cleaner cuts.

Step 2. Using a very sharp knife, slice each scallop horizontally into 3 or 4 thin translucent rounds.

Step 3. Arrange the scallop slices in a single, slightly overlapping layer on four chilled plates or one large platter.

Step 4. In a small bowl, whisk together the extra virgin olive oil and yuzu juice until slightly emulsified.

Step 5. Drizzle the dressing evenly over the scallops, ensuring each piece is lightly coated.

Step 6. Scatter the sliced serrano chili, crushed pink peppercorns, and lime zest over the top.

Step 7. Garnish with micro-cilantro or torn shiso leaves and finish with a delicate sprinkle of fleur de sel. Serve immediately while chilled.

·
Always purchase 'dry-packed' scallops to avoid excess water and chemical additives.
·
Ensure your knife is razor-sharp to slice the delicate meat without tearing it.
·
Chill your serving plates in the freezer for 20 minutes prior to assembly to maintain the fish's temperature.
·
Add the salt at the very last second to prevent it from drawing moisture out of the scallops before serving.

? FAQ

Can I use frozen scallops for this recipe?

Yes, provided they are specifically labeled as 'sashimi-grade' and are thawed slowly in the refrigerator overnight.

What can I substitute for yuzu juice?

A combination of equal parts fresh lemon and lime juice, or a splash of grapefruit juice, provides a similar citrus profile.

How long does scallop crudo stay fresh?

Raw seafood should be consumed immediately after preparation. It is not recommended to store leftovers once dressed with citrus.

What is the difference between crudo and carpaccio?

Crudo is a broad Italian term for 'raw' and often uses citrus and oil, while carpaccio typically refers to very thinly sliced meat or fish often served with a creamy sauce.