Scallop Crudo Recipe

Prepare scallops

Pat scallops very dry with paper towels. If using larger diver scallops, slice each into 3–4 thin medallions; if using bay scallops, leave whole but ensure they are halved if very large so pieces are bite-size. Keep scallops chilled on a tray over ice while you prepare other components.

Arrange scallop medallions or pieces in a single layer on a chilled plate or serving platter, leaving space between pieces so dressing can coat evenly.

Season lightly: scatter 1 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper across the scallops, distributing evenly.

Drizzle 3 tablespoons extra-virgin olive oil and 1 tablespoon fresh lemon juice evenly over the scallops. Let sit at cool room temperature for 3–5 minutes to allow acid to mildly firm the surface (do not marinate for more than 10 minutes).

Supreme the oranges: working over a bowl to catch juices, cut off top and bottom of the orange(s), then slice away peel and pith with a sharp knife. Working between the membranes, cut out the individual orange segments (supremes) and place them in the bowl. Strain and reserve the juices from the membrane and bowl—this will be used in the dressing.

Thinly shave fennel: trim core end just enough to remove the tough base, reserve some fronds for garnish, then use a mandoline or a very sharp knife to shave the fennel bulb into very thin ribbons (about 1–2 mm). Rinse and spin or pat dry so ribbons are crisp. Toss 3/4 cup shaved fennel gently with a small pinch of salt and 1 teaspoon of the reserved orange juice to slightly soften and flavor the fennel.

Toss the orange supremes gently with a tablespoon of the reserved orange juice to moisten and flavor; remove any seeds.

Spoon a few orange supremes and some shaved fennel onto each scallop cluster: either place a single orange segment atop each scallop medallion or create small composed mounds of 3 scallops with fennel and 1–2 segments depending on plate style.

Finish with micro-dressings: drizzle the remaining reserved orange juice (about 1–2 teaspoons) lightly over the plated scallops, then scatter 1 teaspoon cold-pressed extra-virgin olive oil across the dish for a glossy finish.

Garnish: sprinkle 1/4 teaspoon flaky finishing salt, 1/2 teaspoon microplane orange zest, 1/4 teaspoon crushed pink peppercorns, chopped fennel fronds (1 teaspoon), and optional chives or microgreens (1 tablespoon) evenly over the plate.

Serve immediately while scallops are cold and bright. Suggested accompaniment: very thin crostini or blini if desired.