This super easy, crazy delicious Spicy Scallop Crudo recipe was inspired by a starter dish I had at my favorite wine tasting bar, Stem Wine Bar. These succulent scallops cook themselves in citrus juices, just like ceviche. We threw in every citrus under the sun — lemons, limes, oranges, and grapefruit. Just four hours later and, voilà, you will not believe how amazing these taste! We’ve added some heat with jalapeños and shaved radishes, and brightness with colorful cilantro and red bell peppers. Serve them in a scallop shell or martini glass. So impressive!
These delectable scallops will cook themselves in the citrus juices, making it such an easy appetizer. Impressive too!
- ¾ pounds fresh sea scallops
- 2 lemons freshly squeezed
- Zest from one orange and freshly squeezed
- 1 lime freshly squeezed
- 1 ruby red grapefruit, freshly squeezed
- 1 large garlic clove, crushed
- 1 jalapeño, seeded and thinly sliced
- 4 radishes, thinly sliced
- 2 tablespoons red onion, diced or thinly sliced
- 2 tablespoons red bell pepper, seeded and small diced
- 1 tablespoon fresh cilantro, chopped (more for garnish)
- Pinch of salt & pepper, to taste
- Clean and remove the small muscle from the scallops. Slice the scallops in half length-wise. Set scallops aside.
- In a medium mixing bowl, add the juices from the lemons, orange, orange zest, lime, and grapefruit, stir together well. Stir into the bowl the garlic, jalapeño, radishes, onion, bell pepper and cilantro. Season with salt and pepper. Add in the scallops making sure the scallops are soaking in the juices. Cover and refrigerate for at least four hours (the scallops will cook naturally in the juices). Sprinkle more cilantro on top when ready to serve.
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This sweet, tender Seared Chili Scallops recipe is a dish I could eat once a week! Honestly, it’s incredibly easy and so impressive when plated! Scallops are quick-cooking, tender, and mild, and go well over just about any vegetable or grain. We plopped them on top of quickly wilted baby bok choy. The colors are just beautiful from the fresh basil and mint, and the pop of color and heat from the Thai chili peppers. Did I mention how low-fat this recipe is? No guilt! Just some Asian persuasion from our end!
Quickly wilted baby bok choy is deliciously paired with the seared scallops!
Sweet and succulent fresh sea scallops are the star of this dish!
- 4 tablespoons canola oil (divided)
- 2 garlic cloves, minced
- 2 Thai red chili peppers, seeded and finely chopped (or ½ teaspoon red pepper flakes)
- Zest and juice from one lemon
- 1 teaspoon honey or agave nectar
- 1 teaspoon orange zest
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh mint, chopped
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 20 large sea scallops
- 1 pound fresh baby bok choy, ends trimmed
- In a medium glass bowl, whisk together 1 tablespoon canola oil, garlic, chili pepper, lemon juice and zest, orange zest, basil, mint, salt and pepper. Add the cleaned scallops to the bowl and let marinate for 15 minutes at room temperature. Remove the scallops and pat dry, reserving the marinade.
- Heat a heavy skillet over high heat. Add the other tablespoon to the pan. Sear the scallops until just done, about 2 minutes on each side. Remove from the pan and keep warm.
- Place the reserved marinade in a small sauce pan. Bring to a boil and lower to a simmer, keeping marinade warm.
- Heat the same heavy skillet over medium high heat, with 2 tablespoons canola oil. Quickly wilt the baby bok choy in the skillet, adding salt and pepper to taste (optional). To plate, place several leaves of bok choy at the bottom of a dish. Top bok choy with the scallops and marinade. Sprinkle more basil and mint to garnish if desired. Serve immediately.