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Epicurious
Bon Appétit

Scallop Crudo

By Jean Georges Vongerichten and Dan Kluger

4.7

(13)

Image may contain Bowl Food Dish Meal Egg and Plant
Photo by Christopher Testani

Recipe information

  • Yield

    Makes 4 servings

Ingredients

1/4 cup fresh orange juice
3 tablespoons fresh lemon juice
2 tablespoons soy sauce, preferably organic
1 tablespoon plus 2 teaspoons sunflower oil
1 tablespoon finely grated peeled fresh ginger
1 red Thai chile, thinly sliced
3/4 teaspoon Sherry vinegar
1/2 pound large sea scallops, side muscle removed, thinly sliced crosswise
1/4 cup fresh mint leaves, torn if large
2 tablespoons thinly sliced chives
Sea salt

Preparation

  1. Whisk orange juice, lemon juice, soy sauce, oil, ginger, chile, and vinegar in a small bowl. Pour dressing onto 4 large rimmed plates. Arrange scallops over. Garnish with mint and chives. Season lightly with salt.

TagsScallopShellfishSeafoodOrangeCitrusFruitLemonGingerHerbs & SpicesThai ChileChileVegetableMintStarterDinnerDairy FreeGluten FreeNut FreeRawKetoQuickEasyNo-CookBon Appétit

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