Scallops Crudo with Vanilla Salt Recipe

Scallops Crudo with Vanilla Salt
Difficulty: Easy | Total Time: Under 5 mins | Active Time: | Makes: 4 servings

San Francisco’s Perbacco has a great assortment of crudo (the Italian take on sushi), but Chef Staffan Terje’s scallop version is our favorite.

What to buy: Make sure to buy the freshest scallops you can find, and let your fishmonger know you’ll be serving them raw so he or she gives you a top-quality selection.

This recipe was featured as part of our no-cook recipe gallery.

  • 4 large day boat scallops
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon extra-virgin olive oil
  • Vanilla Salt
  • 1/8 teaspoon freshly grated ginger
  • 3 mint leaves, sliced into chiffonade
  1. Slice each scallop horizontally into four thin disks and arrange on a serving dish. Drizzle with lime juice and olive oil, then sprinkle with a generous pinch of Vanilla Salt.
  2. Scatter ginger and mint over the dish and serve.

Beverage pairing: Tōzai Living Jewel Junmai Sake, Japan. A simple dish with a lot of purity deserves something similar. This sake merges gentle flavors of tropical fruits, flowers, and some spice atop a clean, well-balanced palate with enough body to hold its own with the rich scallops.