Skip to main content
Epicurious
Bon Appétit

Scallop Crudo

By Jean Georges Vongerichten and Dan Kluger

4.7

(13)

Image may contain Bowl Food Dish Meal Egg and Plant
Photo by Christopher Testani

Recipe information

  • Yield

    Makes 4 servings

Ingredients

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

Preparation

  1. 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.

TagsScallopShellfishSeafoodOrangeCitrusFruitLemonGingerHerbs & SpicesThai ChileChileVegetableMintStarterDinnerDairy FreeGluten FreeNut FreeRawKetoQuickEasyNo-CookBon Appétit

See Related Recipes and Cooking Tips

Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
31 Spring Cocktails for Warmer Days Ahead
Think a Hugo spritz, a gin basil smash, and plenty more patio-ready pours.
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.