Scallop Crudo Recipe

Prepare scallops

Keep scallops well chilled. Pat each scallop dry with paper towels. If the adductor muscle (side white bit) remains, remove it. Using a sharp knife, slice each scallop horizontally into 3 thin medallions (about 4–5 mm thick) to yield 36 slices. Arrange slices in a single layer on a chilled platter or individual plates, slightly overlapping if desired.

Lightly season the scallop medallions with the fine sea salt and white pepper just before adding the dressing to avoid drawing out too much moisture ahead of serving.

Prepare guava purée

Peel and core the ripe guava. Roughly chop and place in a blender or food processor with 1 tablespoon lime juice. Purée until smooth. Strain through a fine sieve, pressing with a spoon to yield about 3/4–1 cup smooth guava purée; discard seeds/solids left in the sieve. If guava is very sweet, reserve additional guava juice/nectar separately to adjust balance.

Prepare kiwi

Peel the kiwi and slice one kiwi into very thin rounds (for garnish). Roughly chop the second kiwi and mash lightly with a fork to keep some texture (or briefly pulse in blender for a coarse purée). You should have about 1/3 cup combined of thin-sliced rounds and mashed kiwi bits.

Make dressing

In a small bowl, whisk together the guava purée (about 3/4 cup), mashed kiwi (about 2–3 tablespoons), 1 tablespoon fresh lime juice, guava juice/nectar (if using) to taste, honey, extra-virgin olive oil, finely minced shallot, and grated lime zest until emulsified. Taste and adjust acidity with remaining lime juice or sweetness with more honey or guava nectar. If you prefer a thinner dressing for spooning over scallops, whisk in 1–2 teaspoons water or additional guava juice.

Keep the dressing chilled until ready to use. Reserve a few teaspoons of the thin dressing separately to dot around the plate for finishing if desired.

Dress the scallops

Spoon about 1/2 to 1 tablespoon of the guava-kiwi dressing over each scallop medallion or lightly brush the scallops so they are evenly coated but not swimming in sauce. When plating for multiple guests, work quickly so scallops remain cold and firm.

Garnish

Scatter the thin kiwi rounds and small cilantro leaves over the arranged scallops. Sprinkle the toasted sesame seeds lightly, then add a few pinches of sea salt flakes and a light grind of black pepper over the entire plate. If using, place microgreens or baby arugula in the center or at one edge of each plate for color and texture. For a touch of heat, finish with a few drops of chili oil or a thin slice of fresh chile on select medallions.

Optionally, drizzle a final few drops of high-quality extra-virgin olive oil and a tiny dot of the reserved thin dressing around the plate for visual contrast.

Serve immediately while scallops are chilled. The dish is best eaten within 15 minutes of dressing so the scallops maintain their delicate texture.