Raw wild Alaskan Weathervane scallops, sliced and laid in a dressing of orange and lemon juice, soy, grated ginger and red chile. This is a crudo rather than a ceviche, so there is no curing time; the scallops are dressed and served. Mint and green onion go over the top, with chili crunch if you want more heat.
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Make this recipe with Premier Catch wild-caught seafood, flash frozen at peak quality and delivered to your door.
Scallop Crudo with Citrus & Chile
Declan Chapin, Premier Catch
4
15 minutes
0 minutes
Asian-Inspired
Appetizer
Wild Alaskan Weathervane scallops are thinly sliced and cured in an orange, lemon and soy dressing with ginger, red chile and mint, for a bright, no-cook crudo.
Ingredients
8-12 Wild Alaskan Weathervane Scallops, thinly sliced crosswise
¼ cup orange juice
3 tbsp fresh lemon juice
2 tbsp low-sodium soy sauce
1 tablespoon peeled and finely grated ginger
1 red Chile, thinly sliced
1 tsp red wine vinegar
2 tbsp neutral cooking oil
2 tbsp mint leaves, chopped or torn
2 tbsp green onions, diced
salt & pepper
optional: serve with chili oil crunch
Directions
Thaw scallops, pat dry, and slice thinly crosswise.
In a small bowl, whisk together the orange juice, lemon juice, soy sauce, grated ginger, sliced Chile, vinegar, and cooking oil.
Pour mixture into a shallow bowl and add scallops.
Garnish with mint and green onions. Season with salt and pepper.
Optional: serve with chili crunch.
Enjoy!
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We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.
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