Sweet buttery sea scallops in a refreshing savory coconut lime sauce topped with fresh mint and crispy fried shallots. Scallop crudo is made with thinly sliced raw scallops which are sushi grade so there is no cooking necessary. It is light, flavorful, and well balanced pairing well with a variety of drinks, from white wine to cocktails.

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What are scallops?

Scallops are a type of shellfish that are prized for their sweet, delicate flavor and tender texture. They are native to the coastal waters of many countries, including the United States, Canada, China, and Japan. Scallops are a good source of protein, vitamins, and minerals, and are also low in fat and calories.

How do I choose scallops?

To ensure the best quality and food safety, it is important to purchase seafood from reputable companies or fishmongers. It is recommended to consume the seafood the same day it is purchased.

There are two main types of scallops: bay scallops and sea scallops. Bay scallops are small and have a sweet, delicate flavor, while sea scallops (diver) are larger and have a more robust flavor. Both types of scallops can be eaten raw or cooked, and are often used in a variety of dishes, from soups and stews to pastas and stir-fries.

Another category is wet scallops or dry scallops. Wet (packed) scallops have been treated with water and chemicals to increase their weight (in other words, you’re paying more for excess water) and shelf-life. Wet scallops do not sear as well as dry.

When purchasing sea scallops you will notice two indicators “dry” and “U-#”. Dry scallops are fresh and untreated with chemicals. U-# represents the number of scallops required to make one pound ex. U-8, U-10, U-12, U-10/20, U-20/30, U-30/40. A single U-8 will weigh more than a U-20 for example.

Scallops are classified as male or female based on their reproductive anatomy. The white adductor muscle, which is the edible part of the scallop, tends to be slightly darker and sweeter in female scallops. Male scallops have a whiter appearance in their adductor muscle.

How can scallops be prepared?

Dry sea scallops are sushi grade which is perfect for eating raw or cooked. These shellfish are filter feeders so particles may be lodged in their meat. To avoid eating any remaining sand or shell fragments, they should be thoroughly rinsed with water and gently dried with a paper towel. Some common ways of cooking them are:

• Searing: To sear, heat a little oil or butter in a pan over medium-high heat until it is hot. Add the scallops to the pan and cook for about 1-2 minutes on each side, or until they are lightly browned The cross-section should look pink and opaque.
• Grilling: Grill over medium-high heat for about 2-3 minutes on each side, or until they are cooked through.
• Baking: Sear the scallops. Place them into a half shell and add tablespoon of compound butter. Broil for one minute maximum to prevent burning.
• Poaching: Poached in a flavorful liquid, such as broth or white wine, until they are cooked through.
• Steaming: Steam over a pot of simmering water until they are cooked through.

What is the best way to prepare scallops raw?

1. Chill scallops for at least 30 minutes to help them firm up and make them easier to slice. Just be sure to store them in the refrigerator tightly sealed until you are ready to use them.
2. Rinse the scallops under cold running water and pat them dry with paper towels
3. Place the scallops on a cutting board. Using a sharp knife, slice the scallops into thin rounds, about 1/4 inch thick. Be sure to slice the scallops as evenly as possible crosswise, as this will help them taste better.
4. Arrange the slices on a platter
5. Make the sauce immediately before serving
6. Drizzle with sauce and garnish as desired

What do raw scallops taste like?

Raw scallops have a sweet, buttery, and tender texture. Enjoying scallops raw is the best way to appreciate their flavor and texture.

What is scallop crudo?

Scallop crudo is a dish made with thinly sliced raw scallops. It is typically served as an appetizer or first course.

What is fish sauce?

Fish sauce (nuoc mam) is a staple in Southeast Asian cuisine and is known for its dark brown, clear appearance. This fermented liquid seasoning is made from fish and is characterized by its strong, pungent aroma. It has a distinct taste that is a blend of sweet, salty, and slightly briny flavors.

How do I buy fish sauce?

With many different brands available, it can be overwhelming to choose the right nuoc mam. However, my Southeast Asian grandmother prefers the Three Crabs Brand pictured below which is reputable. Please note that there may be brands that have very similar names that are of poorer quality. If a reputable brand that you recognize is unavailable to you, consider the following:

• Read the ingredients: Look for a high percentage of anchovy extract and salt, as this is an indication of high quality. Some lower-quality fish sauces contain added sugars, preservatives, and artificial flavors.
• Consider the color: Fish sauce should be amber-brown in color and relatively clear. If the sauce is very dark, it may indicate over-processing or the addition of caramel color.
• Choose a reputable brand: Look for well-established brands with a proven track record of producing high-quality fish sauce. You can also ask for recommendations from friends or family who have used fish sauce before.

How is fish sauce used?

In cooking, fish sauce is used to add saltiness and a rich umami flavor to dishes. It is commonly used as a seasoning in pho broth, as a dipping sauce in Vietnam, in marinades and sauces for Thai cuisine, and to enhance the flavor of various dishes.

What is fish sauce?

Fish sauce (nuoc mam) is a staple in Southeast Asian cuisine and is known for its dark brown, clear appearance. This fermented liquid seasoning is made from fish and is characterized by its strong, pungent aroma. It has a distinct taste that is a blend of sweet, salty, and slightly briny flavors.

How do I buy fish sauce?

With many different brands available, it can be overwhelming to choose the right nuoc mam. However, my Southeast Asian grandmother prefers the Three Crabs Brand pictured below which is reputable. Please note that there may be brands that have very similar names that are of poorer quality. If a reputable brand that you recognize is unavailable to you, consider the following:

• Read the ingredients: Look for a high percentage of anchovy extract and salt, as this is an indication of high quality. Some lower-quality fish sauces contain added sugars, preservatives, and artificial flavors.
• Consider the color: Fish sauce should be amber-brown in color and relatively clear. If the sauce is very dark, it may indicate over-processing or the addition of caramel color.
• Choose a reputable brand: Look for well-established brands with a proven track record of producing high-quality fish sauce. You can also ask for recommendations from friends or family who have used fish sauce before.

How is fish sauce used?

In cooking, fish sauce is used to add saltiness and a rich umami flavor to dishes. It is commonly used as a seasoning in pho broth, as a dipping sauce in Vietnam, in marinades and sauces for Thai cuisine, and to enhance the flavor of various dishes.