Scallop Crudo Recipe

Make quick pickled shallots

Thinly slice the shallot into half-moons. In a small bowl or jar combine white wine vinegar, water, granulated sugar, fine sea salt, and cracked black pepper; stir until sugar and salt dissolve. Add the sliced shallot, pressing down to submerge. Let sit at room temperature for at least 15 minutes, stirring once or twice. Cover and refrigerate if making ahead (can be made up to 24 hours ahead).

While shallots pickle, prepare an ice bath (bowl with ice and a little water) and place a chilled serving platter or plates in the fridge or on ice so the crudo stays cold.

Segment the grapefruit (supremes): Using a sharp paring knife, slice off the top and bottom so the fruit sits flat. Working vertically, cut away the rind and pith. Holding the grapefruit over a bowl to catch juice, cut along each membrane to release the segments. Reserve any juice in the bowl for the dressing or to add bright flavor to the buttermilk if desired (about 1–2 tbsp). Pat the segments dry with paper towel and remove any seeds. If you prefer smaller pieces, cut segments into 2–3 bite-sized pieces.

If using zest, very finely grate 1 tsp and set aside to finish.

In a small bowl whisk together buttermilk, Greek yogurt, 2 tsp olive oil, lemon juice, 1 tsp fine sea salt and white pepper until smooth and slightly thickened. Taste and adjust seasoning — add up to 1 tbsp of reserved grapefruit juice if you want a brighter, tangier dressing. Chill until ready to plate.

Prepare scallops: Pat scallops very dry with paper towel. Using a very sharp knife, slice each scallop horizontally into 3 thin medallions (about 3–4 mm thick) or into 4 if scallops are large and you prefer thinner slices. Keep slices cold on a tray set over ice while assembling to maintain texture and safety.

Season scallop slices lightly with 1 tsp fine sea salt, distributing evenly.

On the chilled serving platter or individual plates, spoon small quenelles or dots of the buttermilk dressing where you will arrange scallops. Arrange scallop slices on top of or slightly overlapping the dressing dots so they sit attractively.

Nestle grapefruit segments between scallop slices and scatter a few drained pickled shallot slices over the scallops. Drizzle 1 tsp extra-virgin olive oil over the assembled crudo in a thin stream.

Finish with microgreens or small herb leaves scattered delicately, a sprinkle of flaky sea salt, a crack of fresh black pepper, and, if using, a light dusting of grapefruit zest.

Serve immediately while scallops are cold. If desired, pass additional buttermilk dressing on the side.