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Scallop Crudo

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This elegant scallop crudo is a vibrant, dairy-free starter that celebrates the natural sweetness of fresh seafood. By pairing thinly sliced sea scallops with a zesty citrus dressing, you create a sophisticated dish that is as beautiful to look at as it is to eat. The combination of fresh orange and lemon juice provides a bright acidity that gently cures the shellfish, while the infusion of ginger and red Thai chilli adds a subtle, warming heat to every bite.

Perfect for a light summer lunch or an impressive dinner party appetiser, this recipe is remarkably simple to assemble. The addition of fresh mint and chives provides a clean, herbal finish that lifts the savoury notes of the soy sauce. For the best results, ensure your scallops are of the highest quality and serve the dish immediately to maintain the delicate texture and freshness of the ingredients.

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Ingredients for Scallop Crudo

  • 60ml fresh orange juice

  • 45ml 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 chilli, thinly sliced

  • 3/4 teaspoons Sherry vinegar

  • 230g 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

How to make Scallop Crudo

Whisk orange juice, lemon juice, soy sauce, oil, ginger, chilli, 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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