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An overhead shot of a white plate topped with coconut lime crudo. Raw slices of scallops topped with dark brown fried crispy shallots, slices of lime, and fresh mint leaves.

Scallop Crudo in a Coconut and Lime Sauce

Sweet buttery sea scallops in a refreshing savory coconut lime sauce topped with fresh mint and crispy fried shallots. If you thought that making seared scallops was easy, crudo is even easier! It’s a dish made with thinly sliced raw scallops which are sushi grade so there is no cooking necessary. It is light and flavorful pairing well with a variety of drinks, from white wine to cocktails.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer
Cuisine Asian, Seafood
Servings 4 People

Ingredients
 

  • 1 lb large "dry" U8 U10, or U12 sea scallops
  • 1/2 can coconut cream
  • Juice of 1/2 lime
  • 2 tbsp mirin
  • 1 tbsp fish sauce
  • 1 tsp soy sauce
  • 1 tsp fine sea salt
  • 1/2 cup mint cilantro, or dill fronds
  • 2 tbsp fried shallots
  • 1 tbsp chili oil without sediment (optional)
  • 1/2 lime or cucumber thinly sliced for garnish

Instructions
 

  • Prep | Rinse the scallops with cold water and pat dry.
    Place a scallop on a cutting board flat-side down. Using one hand, hold it in place keeping it as flat as possible. With the other hand, carefully cut it crosswise into three slices of even thickness about 1/4 inch thick. Repeat.
    Arrange into a single layer across two plates and chill.
  • Sauce | Right before serving, mix together the coconut cream, soy sauce, fish sauce, sugar, lime juice, and mirin in a small bowl.
  • Assemble | Drizzle with sauce and chili oil if desired. Top with lime or cucumber, mint leaves, and fried shallots. If using lime, remove garnish before consuming.
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