Scallop crudo is one of those dishes that looks fancy but is actually very simple at its heart.

It’s made with thin slices of fresh, raw scallops, lightly dressed to bring out their naturally sweet, delicate flavor.

Instead of heavy cooking or complicated steps, crudo lets the raw scallop shine on its own.

Because it’s so light and refreshing, scallop crudo feels perfect for warm days, special dinners, or any moment when you want something easy but impressive.

With just a few fresh ingredients and a gentle touch, this dish becomes a small plate that feels clean, bright, and full of flavor.

Can You Eat Scallops Raw?

This is a question many people ask, especially when they first hear about scallop crudo. The answer is yes, you can eat scallops raw, as long as they’re extremely fresh and handled safely.

Scallops have a naturally sweet, tender texture that makes them perfect for raw dishes like crudo, poke, and sashimi.

Since there’s no cooking involved, choosing high-quality scallops is the most important step.

Look for “sushi-grade” or “day-boat” scallops from a trusted fishmonger or store. Fresh raw scallops should smell clean, like the ocean, and never fishy.

When they’re fresh and kept cold, raw scallops are safe to eat and offer a light, delicate flavor that cooked scallops can’t quite match.

Recipe Notes

How to Make Scallop Crudo

Follow these simple steps to fresh, flavorful scallop crudo. Enjoy bright, clean taste made right at home.

Step 1: Prepare the Scallops

Pat the scallops dry with a clean paper towel so they’re not slippery and are easier to slice. This also helps the dressing stick better later.

Make sure the scallops smell fresh, like clean ocean water, not fishy. If there’s a small side muscle attached, gently peel it off with your fingers.

Lay the scallops on a cutting board so they’re ready for slicing.

Step 2: Slice Them Thinly

Use your sharpest knife to cut the scallops into thin, even slices, taking your time so each cut is smooth. The pieces should be almost see-through but still firm enough to lift.

Thin slices help the flavors soak in and make the dish taste lighter. Arrange the slices neatly on a chilled plate to keep them cool.

This also makes the final dish look more put-together.

Step 3: Make the Simple Dressing

In a small bowl, mix the olive oil with fresh lemon or lime juice until the mixture looks glossy and smooth. This dressing adds brightness without hiding the scallops’ natural sweetness.

Add a small pinch of sea salt to help everything taste balanced and clean. You don’t need lots of ingredients here; simplicity is the key.

Keep the dressing nearby so you can add it right before serving.

Step 4: Dress the Scallops

Slowly spoon or drizzle the dressing over the scallop slices, making sure each piece gets a light coating. You want the scallops to shine, not swim, so keep the layer thin and gentle.

Add a tiny bit more salt if the flavors feel too flat. Let the scallops rest for about a minute so the citrus can “kiss” the surface. This gives the crudo a brighter, fresher taste.

Step 5: Add Finishing Touches

Top the scallops with fresh herbs, pepper, or thin radish slices for a pretty pop of color and a light crunch. These small touches make the dish look restaurant-worthy without extra effort.

A pinch of flaky sea salt can give each bite a soft sparkle of flavor. Keep the plate simple so the scallops stay the focus. Serve right away while everything tastes cool, clean, and refreshing.

Nutrition Facts

Disclaimer: These numbers are approximate and can change based on the size of your scallops, how much olive oil you use, the amount of citrus added, and any optional toppings like radish, microgreens, or herbs.

Scallop Crudo Variations

Here are some scallop crudo variations you’ll love. Each one is easy to make and full of fresh flavor. These simple twists use everyday ingredients to create bright, delicious plates in just minutes.

1. Herb Scallop Crudo

This version is fresh, simple, and lets the herbs brighten every bite.

How to Make It

Start by slicing the scallops into thin, even pieces and laying them flat on a chilled plate. In a small bowl, whisk together olive oil, a squeeze of lemon juice, and a pinch of salt until smooth.

Drizzle this dressing lightly over the scallops so each slice gets a bright, clean flavor. Finely chop your favorite herbs and sprinkle them over the top for a fresh lift.

Let everything rest for a minute so the scallops can absorb the citrus, then serve right away.

2. Coconut Milk Scallop Crudo

This creamy twist adds softness and tropical flavor while keeping the dish light.

How to Make It

Slice the scallops thin and arrange them neatly on a plate. In a bowl, whisk together coconut milk, lime juice, a little olive oil, and a pinch of sea salt until the dressing is silky and smooth.

Spoon the mixture gently over the scallops so it lightly coats the surface without overpowering them. Add thin slices of chili for mild heat, or sprinkle lime zest for brightness.

Let the dish sit for a minute so the flavors come together, then serve chilled.

3. Soy-Ginger Scallop Crudo

This savory, bold version gives the crudo a sweet-and-salty balance with a warm ginger kick.

How to Make It

Slice the scallops thinly and place them in a single layer on a chilled plate. In a small bowl, whisk together soy sauce, olive oil, a splash of citrus, and freshly grated ginger to make a flavorful dressing.

Spoon this mixture lightly over the scallops so each piece absorbs a bit of savory, bright flavor. Add a tiny pinch of salt only if needed, since soy sauce is already salty.

Finish with sesame seeds or green onions for a final pop of color, and serve right away.

Tips for the Best Scallop Crudo

To make scallop crudo taste fresh, bright, and delicious, a few small tips can make a big difference. These little details help the scallops stay tender, safe, and full of clean flavor every time.

• Choose the freshest scallops you can find: Freshness matters the most. Look for “sushi-grade” or “day-boat” scallops that smell clean and never fishy.
• Keep everything cold: Cold-sliced scallops taste fresher. You can even chill your plate before serving.
• Slice the scallops evenly: Thin, even slices help the flavors soak in and create a smooth, tender bite.
• Don’t overload with toppings: Crudo is a simple dish. A little bit of herbs, citrus, or crunch goes a long way.
• Use good-quality olive oil: A light, smooth olive oil boosts flavor without overpowering the scallops.
• Serve immediately: Scallop crudo tastes best when freshly dressed and still cool.
• Keep the seasoning gentle: A small pinch of salt is enough. Let the scallops’ natural sweetness shine.

Bringing It All Together

Scallop crudo is one of those dishes that proves simple can really be special. With just a few fresh ingredients, a little slicing, and a light drizzle of citrus and oil, you can create a plate that tastes clean, bright, and full of natural flavor.

Each version, from the classic to the simple variations, brings out the scallops’ sweet, delicate taste in its own unique way.

Keep in mind that freshness and balance are the keys. Keep everything cold, use gentle flavors, and let the scallops shine.

With these tips and recipes, you can make scallop crudo at home that feels restaurant-worthy but takes only minutes to prepare. Serve it right away, enjoy every bite, and have fun exploring the simple beauty of this dish.