4 Servings

Day Boat Scallop Crudo


  • 1 pound fresh dayboat scallops
  • 1/4 cup extra-virgin olive oil
  • 1 lime, juiced (about 2 Tbsp)
  • 2 teaspoon low-sodium soy sauce
  • 2 teaspoon rice vinegar or mirin 
  • 1 teaspoon freshly grated ginger 
  • Zest of 1 lime (optional)
  • Flakey salt, to taste
  • Fresh herbs (such as chives, dill, or microgreens) for garnish


  1. Prepare the Scallops: Pat the scallops dry with paper towels to remove any excess moisture. 
  2. Remove the Muscle: On the side of each scallop you’ll see a little rectangular muscle. This is sometimes referred to as the “foot.” Use your thumb and index finger to lift it up and peel it away from the scallop. Discard, as this is tough to chew.
  3. Slice the Scallops: Using a sharp knife, slice the scallops horizontally into thin rounds. Alternatively, you can cut them into small bite-sized pieces, depending on your preference.
  4. Make the Citrus Dressing: In a small bowl, whisk together the extra-virgin olive oil, freshly lime juice, soy sauce, rice vinegar, lime zest, and fresh grated ginger. 
  5. Plate the Scallops: Arrange the sliced scallops in a single layer on a serving platter or individual plates. Drizzle the citrus-soy dressing over the scallops, making sure they are evenly coated. Season with sea salt and freshly ground black pepper to taste.
  6. Garnish and Serve: Before serving, garnish the scallop crudo with fresh herbs (such as chives, dill, or micro-greens), and additional lime zest.
  7. Enjoy Fresh Dayboat Scallop Crudo: Serve the scallop crudo immediately as a refreshing and elegant appetizer. You can also accompany it with some crusty bread or crostini to complement the delicate flavors of the scallops.