This scallop crudo with mango sauce is the perfect fancy appetizer. Buttery raw scallops are paired with a delectable mango sauce and fresh cilantro oil for the perfect mix of flavors!
Listen, I know. I post a lot of raw fish recipes. And you may say, "why do you need a recipe for raw fish?" and you would have a good point! Because, raw fish recipes like this scallop crudo are very easy. I mean, there's no cooking involved! However, I make a recipe for something like this because the details make all of the difference.
This scallop crudo is pretty simple, but the proper preparation of the scallops, the incredible mango sauce, and the chive oil, make this recipe so full of flavor and so impressive!
For more recipes for my raw fish lovers, try my Hamachi Crudo or my Salmon Crudo!
Table of Contents:
📖 Recipe Origins
So, what is the difference between a crudo and sashimi, carpaccio, ceviche, aguachile, or tartare? Well, first of all, crudo is the Italian and Spanish term for "raw." A crudo is a dish that originated in Italy and Spain, and it uses raw fish along with olive oil and, usually, citrus.
Unlike ceviche, crudo is not "cooked" by marinating in the citrus juices, though it will begin to if it sits for too long.
Crudo doesn't have a specific shape, flavor, or style, so it really is a loose term to cover anything that is raw and dressed.
🎥 Watch the video of this recipe
🐟 How to Buy Raw Scallops
Buying seafood with the intention to eat it raw can be difficult. Scallops are often hard to find as "sushi-grade," but if you find sushi grade scallops, go ahead and grab those!
For this recipe I just bought raw, fresh scallops from a reputable grocery store fish counter. I always inspect the pieces for any signs of parasites or any weird coloring. The smell should be more like the smell of the ocean than a strong "fishy" smell.
I personally haven't bought frozen scallops for this preparation, because I don't love the texture after it has been frozen. However, some argue that frozen is safer. This is a personal choice!
🍣 Why you'll love this Scallop Crudo
- It's so simple, but SO impressive!
- Fresh and refreshing.
- Simple ingredients, nothing too crazy.
🥘 What you need for this recipe
Ingredients and Substitutions:
- Fresh Scallops - I buy fresh raw scallops. Don't opt for the bay scallops, as those will be too small. See "How to buy raw scallops" for tips and details, above.
- Salt & Sugar - I recommend soaking the scallops in a salt and sugar water brine to remove impurities.
- Mango - Fresh mango is best, but pre-cut or even frozen would still work!
- Lemon & Lime Juice - Fresh squeezed is best.
- Olive Oil - Use a good quality olive oil intended for drizzling, not cooking.
- Chives or Cilantro - Optional, but making an herb oil really takes this to the next level. Otherwise, you can use these herbs just as a garnish.
- Flaky Salt - Highly recommended as a garnish.
- Garnishes - Optional, I used sesame seeds and microgreens, but you can use whatever you like!
Tools and Equipment:
- Very Sharp Knife
- Cutting Board
- Bowl
- Blender
- Fine Mesh Strainer
📋 How to make Scallop Crudo
Step 1: Prepare the Ingredients
Fill a bowl with water and add roughly 1 tablespoon of sugar and 2 tablespoons of kosher salt and stir to combine. Add the fresh scallops to the bowl and gently toss to combine. Let it sit for about 5-10 minutes, then remove scallops and dry off.
Once the scallops are dried, use a very sharp knife and slice each scallop horizontally into thirds. The scallops are relatively delicate, so 3 slices per scallop may be a bit difficult. If so, just slice in half.
Peel and dice a mango and set aside.
Juice the lemon and the lime juice.
Step 2: Make the Mango Sauce and Chive Oil
In a blender, add the mango chunks and the lemon and lime juice. Blend until smooth.
Place a fine-mesh strainer over a bowl or measuring cup and pour the blended mango over the strainer. Use a spoon or spatula to facilitate the straining process by moving the pulp around until it has reduced by at least half and the liquid in the cup is mostly juice.
Optional: To make the chive or cilantro oil, blanch and shock a handful of herbs in boiling water for about 30 seconds, then shock in ice water until cold. Use a paper towel to squeeze out any liquid. Place herbs in a blender with about ¼ cup olive oil and blend until bright green. Add more oil as necessary.
Step 3: Assemble Scallops
In the serving bowl or plate, arrange the scallops in a visually pleasing way.
Drizzle olive oil over the top of the scallops, then carefully pour the mango sauce around the scallops, making sure not to cover the scallops.
If you made herb oil, drizzle as much as you like over the top.
Sprinkle with flaky salt and garnish with sesame seeds and micro greens.
Serve chilled and enjoy!
💭 Expert Tips & Tricks
- I buy fresh raw scallops. Don't opt for the bay scallops, as those will be too small. See "How to buy raw scallops" for tips and details on buying raw seafood, above.
- The cilantro or chive oil is optional, but it really isn't hard and it will elevate this dish tremendously, so I highly recommend going for it!
- Scallop crudo is best served chilled. If, after assembly, it is room temperature, just store in the freezer for 5-10 minutes until cooled.
Recipe FAQs
You can eat scallops raw and, in fact, I highly recommend it! The texture of raw scallops in scallop crudo is so smooth and buttery.
I think it would fine if you didn't, but I recommend soaking raw scallops in a salt and sugar water mix if you plan to eat them raw in scallop crudo. If nothing else, it will remove any grit or sandy bits.
I do not recommend storing any of the scallop crudo for leftovers. I recommend eating it within a few hours of making.
Related Recipes
Love a recipe you've tried? Please leave a 5-star🌟 rating in the recipe card below and/or a review in the comments section further down the page. Don't forget to tag me on Instagram, Pinterest, and Facebook when you try one of my recipes!
📖 Recipe
Scallop Crudo with Mango Sauce
Equipment
- Very sharp knife
- Cutting Board
- Bowl
- Blender
Ingredients
- ½ pound Raw scallops
- 1 large Mango
- 1 Lime juiced
- 1 Meyer lemon juiced
- 1 tablespoon Olive oil for plating and drizzling
- 6-8 stems Cilantro
- ¼ cup Olive oil (for the cilantro oil)
Instructions
- Fill a bowl with water and add roughly 1 tablespoon of sugar and 2 tablespoons of kosher salt and stir to combine. Add the fresh scallops to the bowl and gently toss to combine. Let it sit for about 5-10 minutes, then remove scallops and dry off.
- Once the scallops are dried, use a very sharp knife and slice each scallop horizontally into thirds. The scallops are relatively delicate, so 3 slices per scallop may be a bit difficult. If so, just slice in half.
- Peel and dice a mango and set aside.
- Juice the lemon and the lime juice.
- In a blender, add the mango chunks and the lemon and lime juice. Blend until smooth.
- Place a fine-mesh strainer over a bowl or measuring cup and pour the blended mango over the strainer. Use a spoon or spatula to facilitate the straining process by moving the pulp around until it has reduced by at least half and the liquid in the cup is mostly juice.
- Optional: To make the chive or cilantro oil, blanch and shock a handful of herbs in boiling water for about 30 seconds, then shock in ice water until cold. Use a paper towel to squeeze out any liquid. Place herbs in a blender with about ¼ cup olive oil and blend until bright green. Add more oil as necessary.
- In the serving bowl or plate, arrange the scallops in a visually pleasing way.
- Drizzle olive oil over the top of the scallops, then carefully pour the mango sauce around the scallops, making sure not to cover the scallops.
- If you made herb oil, drizzle as much as you like over the top.
- Sprinkle with flaky salt and garnish with sesame seeds and micro greens.
- Serve chilled and enjoy!
Video
Notes
- I buy fresh raw scallops. Don't opt for the bay scallops, as those will be too small. See "How to buy raw scallops" for tips and details on buying raw seafood, above.
- The cilantro or chive oil is optional, but it really isn't hard and it will elevate this dish tremendously, so I highly recommend going for it!
- Scallop crudo is best served chilled. If, after assembly, it is room temperature, just store in the freezer for 5-10 minutes until cooled.
Bailee
This dish was surprisingly simple, yet absolutely luxurious! I felt so fancy making it and have since made it for several friends when I want to show off. I’m slowly making my way through these recipes as a way to reconnect to the essence of food and simple ingredients, which Emily delivers on spectacularly. Her flavor combinations are spot on and her culinary training really shines through in the most approachable way. It’s an added bonus that her personality and cooking style makes me feel like a confident and capable “chef” while I learn unique new ways to approach the food I love the most!