sea scallop crudo

Sea Scallop Crudo

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Sea Scallop Crudo

Makes 6 Small Appetizer Servings

Delicate, creamy raw scallop balanced with briny caviar & the bite of pickled onions held in check with a tarragon sour cream.

Sea Scallop Crudo
  • Marinade:
  • 1 tbsp Cucumber Vinegar
  • 1 tsp Sugar
  • 1 tsp Kosher Salt
  • 1 tsp Cold Water
  • Tarragon Sour Cream:
  • ¼ cup Sour Cream
  • 1 tsp chopped Tarragon 1 pinch of salt
  • 4 tsp Whitefish Caviar
  • Additional Cucumber Vinegar
  • Spruce Tip Salt
  • Basil Crystals
  • Brioche Loaf
  • Unsalted Butter



Whisk together the marinade ingredients in a small bowl until dissolved.

Marinate the scallops in the marinade for four hours in the fridge. Turn them every hour.

Slice the brioche into four thin slices and use a pastry ring cutter to cut them into rounds. Toast the rounds in a pan with melted butter until they’re golden brown on both sides.

In a small bowl combine the sour cream, pinch of salt and tarragon.

Slice the scallops very thinly.

Put a dollop of the tarragon sour cream on each plate. Top it with a brioche round, then more of the sour cream.

Top the sour cream some pickled onions, then the slices of one. Sprinkle the scallop with a little spruce tip salt, a teaspoon of whitefish caviar, a few drops of cucumber vinegar and a few basil crystals.