Scallop Crudo with Garlic Chili Crisp
A fresh crudo where the sweetness of scallops meets the spiciness of crispy garlic chili crisp oil. A simple and refined starter!
A scallop appetizer with refreshing and contrasting flavors
The freshness and delicacy of the scallops paired with the punchy, spicy flavors of the chili oil: a winning combination to start any meal!
This recipe is the perfect excuse to showcase my crispy garlic chili oil, available on the website. Made with garlic, shallots, and a blend of peppers, it brings depth, heat, and character to the crudo without overpowering the subtle finesse of the scallops.
Why make this recipe?
- Wow Factor: This crudo will impress your guests, even though this version remains simple and quick to prepare. With just a few ingredients, the result is truly restaurant-quality.
- An ideal appetizer for entertaining: Light and elegant, it’s the perfect starter before a heavier main course, which is why I highly recommend it for the holiday season! It can be prepped in advance and plated at the very last minute.
- Showcasing my crispy chili oil recipe: This combination truly allows you to taste its aromas and texture. It’s an excellent way to show how a homemade oil can transform a simple dish.
Tips for a perfect recipe:
- Place the scallops in the freezer for 10 minutes to make slicing easier and to achieve clean, thin slices.
- Always salt the scallops in advance and refrigerate for at least one hour. This seasons the meat and firms up the texture, making it easier to slice.
- Switch the lime for another citrus of your choice (lemon, yuzu, etc.) or add a few thin slices of radish for extra crunch.
Remove the small side muscle if necessary. Lightly salt both sides. Place on a plate, cover, and refrigerate for at least one hour.
Using a very sharp knife, cut the scallops into 3 or 4 thin rounds (about 1/2 cm thick). Arrange the scallop slices in a single layer on chilled plates.
Assemble: Gently drizzle about 1 tbsp of garlic crispy chili oil over each portion. Sprinkle with lime zest, a dash of lime juice, pomegranate arils, cilantro leaves, and sliced chilies. Add a pinch of fleur de sel to taste.
Serve immediately while well-chilled.
Bon appetit and enjoy!
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