Diver Scallop Crudo Recipe

Prepare scallops

Pat the diver scallops very dry with paper towel. Trim the small side muscle if attached. Using a sharp knife, slice each scallop horizontally into 3 even medallions (approximately 1/4 inch thick) to yield attractive thin rounds for crudo.

Arrange scallop slices in a single layer on a chilled plate or platter with a little space between pieces.

Lightly brush or mist the scallop surfaces with 1 tablespoon neutral oil. Sprinkle evenly with 1/2 tsp fine sea salt and 1/4 tsp freshly ground white pepper. Set aside in the refrigerator while you make the emulsion (do not marinate — this is a quick seasoning).

Blend emulsion

In a blender or small food processor combine 1/4 cup orange juice, 1/4 cup ruby red grapefruit juice, 2 tablespoons fresh lime juice, 1 teaspoon champagne vinegar, 1/2 teaspoon honey, 1/2 cup packed fresh dill leaves and 1/4 cup packed fresh parsley leaves. Pulse until the herbs are finely broken down and the mixture is homogeneous.

With the blender running on low, stream in 3 tablespoons extra-virgin olive oil and 1 tablespoon light neutral oil to emulsify. Continue blending until the sauce is bright greenish-orange, smooth and slightly thickened (about 30–45 seconds).

Season the emulsion to taste with 1/2 teaspoon fine sea salt and 1/4 teaspoon white pepper. If the emulsion is too thick, thin with up to 1 tablespoon cold water or an extra teaspoon of citrus juice. Chill briefly if needed.

Taste and adjust balance: add a touch more honey if too tart, or an extra 1/2 tsp vinegar if it needs brightness.

Prepare spring onion and citrus

Trim and very thinly slice the white and tender green parts of 2 spring onions on a bias into delicate rings. If using citrus segments, cut membranes away and thinly slice segments into small pieces or rounds.

Spoon or drizzle about 1 to 1 1/2 tablespoons of the Texas citrus & dill emulsion around and lightly over each scallop slice so the scallops are glossy but not swimming. Reserve a small amount of emulsion for plating.

Scatter the thin spring onion rings over the scallops. Place small dill fronds or micro dill atop each scallop slice for aromatics.

Sprinkle 2 tablespoons lightly crushed roasted pepitas across the plate for texture. Add the citrus segment pieces in small clusters if using to reinforce the citrus note.

Finish with a small pinch (about 1/4 tsp total) of fleur de sel evenly across the scallops and a light grind (1/8 tsp) of black pepper.

Serve immediately on chilled plates so the scallops remain cool. Provide any remaining emulsion on the side.