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10-Minute Scallop Crudo with Soy, Lime, & Ginger

Quick and Fresh 10-Minute Scallop Crudo with Soy, Lime, & Ginger

This quick and simple 10-Minute Scallop Crudo features sushi-grade scallops marinated in a tangy blend of soy, lime, and ginger.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Course: APPETIZERS
Cuisine: Japanese
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crudo
  • 8 ounces Large Dry Sea Scallops Ensure sushi-grade for the best flavor.
  • 2 tablespoons Lime Juice Freshly squeezed.
  • 1 tablespoon Low-Sodium Soy Sauce Tamari can be used for gluten-free.
  • 1 tablespoon Rice Vinegar or Mirin Rice vinegar adds a sharp flavor.
  • 1 teaspoon Ginger Paste Grated fresh ginger is an alternative.
  • 1 Thai Chili Handle with gloves.
  • 2 tablespoons Chives Finely chopped for garnish.
  • to taste Flaky Sea Salt Use sparingly.

Equipment

  • Sharp knife
  • small bowl
  • serving plate

Method
 

How to Make 10-Minute Scallop Crudo
  1. Pat the scallops gently with paper towels to remove excess moisture.
  2. Remove the tough side muscle from each scallop.
  3. Slice each scallop horizontally into 3-4 thin pieces.
  4. In a small bowl, whisk together lime juice, soy sauce, rice vinegar, and ginger paste.
  5. On a serving plate, spoon some marinade as a base and arrange scallop slices on top.
  6. Top with sliced chili, chives, and flaky sea salt. Serve immediately.

Nutrition

Serving: 4slicesCalories: 200kcalCarbohydrates: 5gProtein: 30gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 400mgSugar: 1gVitamin C: 10mgCalcium: 2mgIron: 5mg

Notes

Best enjoyed fresh; refrigerate leftovers for up to 2 hours. Prepare marinade 24 hours in advance for best flavor.

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