Scallop Crudo Recipe

Inspired by Cobble Hill

Time1h

Serves2

habanada, lime, pickled shallot, nasturtium

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Pickling Shallots
Begin by preparing the pickled shallots. Thinly slice the shallot and place it in a small bowl.
2
Add 1/2 cup of water, 1/2 cup of vinegar, and 1 tablespoon of salt to the sliced shallots. Let them sit for at least 30 minutes to pickle.
3
While the shallots are pickling, prepare the scallops. Rinse them under cold water and pat them dry with paper towels.
4
Using a sharp knife, slice the scallops into thin rounds (about 1/4 inch thick).
5
Finely chop the habanada peppers, removing the seeds if desired. Set aside.
6
Wash the nasturtium leaves gently and pat them dry. These will be used for garnish.

7
On a serving plate, arrange the scallop slices in a single layer, slightly overlapping them.
8
Drizzle the lime juice and olive oil over the scallops evenly.
9
Sprinkle the chopped habanada peppers over the scallops, distributing them evenly.
10
Using a fork, remove the pickled shallots from the brine and scatter them on top of the scallops.
11
Garnish with nasturtium leaves and a sprinkle of salt to taste.
12
Serve immediately and enjoy this fresh, vibrant dish!