Scallop Crudo Recipe

Prepare scallops

If using large scallops, halve or thinly slice across to make about 12 pieces. Pat scallops dry on paper towels. Arrange scallops in a single layer on a chilled plate.

Season scallops evenly with 1/2 tsp fine sea salt and 1/4 tsp freshly ground black pepper. Drizzle with 2 tbsp extra-virgin olive oil and 1 tbsp fresh lemon juice, allowing the citrus to lightly 'cook' the surface while you prepare other components. Set chilled until plating (up to 10 minutes).

Dress the apple

Very thinly slice or julienne the red apple so pieces are delicate. Toss apple with 1/2 tsp apple cider vinegar and a pinch (1/4 tsp) of sugar to balance acidity and prevent browning.

Make horseradish cream

In a small bowl combine 1 tsp grated fresh horseradish (or drained prepared), 2 tbsp creme fraiche, 1/2 tsp apple cider vinegar, and 1/8 tsp fine salt. Taste and adjust: add a touch more horseradish for heat or more creme fraiche for milder flavor. Fold the dressed apple slices into the horseradish cream gently, reserving a few slices for immediate garnish.

Crisp the speck

Heat a small nonstick skillet over medium heat. Lay 3 slices of speck in the pan and cook until fat renders and edges become crisp, about 1–2 minutes per side. Transfer to paper towel to drain and crisp further; when cool, break into 12 shards.

Toast the caraway seeds in the same dry skillet for 30–45 seconds until fragrant, then lightly crush with the back of a spoon. Combine crushed caraway with 2 tbsp toasted bread crumbs to create the crunchy seasoning.

Plate the crudo

Divide the dressed scallop pieces among 4 appetizer plates (3 scallop pieces per plate). Place a small quenelle or smear (about 1 tsp) of the horseradish-apple mixture beside or atop each scallop, leaving some apple visible for texture.

Scatter the toasted caraway + toast crumb mixture lightly over the scallops and apple for crunch (about 1/2 tsp per plate). Tuck 3 speck shards onto each plate for savory contrast.

Finish each plate with a few microgreens or baby arugula, a light pinch of flaky sea salt, and a tiny drizzle (1/2 tsp) of neutral oil or extra-virgin olive oil if desired. Serve immediately.