Scallop Crudo
Bring the light, casual taste of the sea to your table with our Scallop Crudo recipe. It’s served on a Himalayan salt block for a burst of flavor and beautiful presentation that’s sure to wow your guests.

Servings
4servings
Servings
4servings
Ingredients
Scallop Crudo

  • 1/2cup


    Yellow Squashjulienned

  • 1/2cup


    Zucchinijulienned

  • 1/2cup


    Grape Tomatoesquartered



  • Extra-Virgin Olive Oilfor drizzling



  • White Balsamic Vinegarfor drizzling



  • Kosher Saltto taste

  • 4


    Sea Scallopsdry packed

  • 1


    Himalayan Salt Block

  • 1/2


    Lemon

  • 5


    Fresh Basil Leavestorn
Zucchini Planks

  • 1


    Zucchini
Instructions
Zucchini Planks
  1. Take full zucchini remove the ends and cut lengthwise into four 1/8- to 1/4-inch planks.
Directions
  1. Add squash, zucchini and tomatoes together. Splash with some olive oil and vinegar, and season with salt. Let sit for about 5 minutes.
  2. With your sharpest knife, slice the scallops into 1/4-inch, or thinner, rounds.
  3. Prep your salt block by coating it with a little olive oil. Lay the planks of zucchini across the block.
  4. Arrange the scallop slices, slightly overlapping each other, in four rows, with half of each round sitting on top of the zucchini and the other half directly on the salt block. Squeeze lemon juice and drizzle a few drops of olive oil on each row of scallops.
  5. Top the scallops with some of the vegetable salad and a sprinkle of the basil leaves. Serve.