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Crudo of sea scallops with raspberries

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Our friend Chef Brian Malcarney from The Blue Lemon was on hand at the Westport Farmer’s Market yesterday making a scallop crudo for his audience. He had planned to make a crudo of wild striped bass, but the fishmonger at the market hadn’t caught any that day. So, instead he used the sea scallops.

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He distributed little salads to the onlookers with the help of his young son, each a few bites, but he had prepared one larger one in the style you would find in his restaurant, nicely arranged on a plate.

The conceit these chefs operate under is constructing their dishes almost entirely using foods on sale there at the market. We will assume he brought the limes and olive oil, but everything else was available there at the market.

You could also call this a ceviche: essentially the salad is raw fish drizzled with lime juice and olive oil. Here is his recipe using scallops. The striped bass is suggested as well:

  • 8 oz filet wild striped bass OR 4 large sea scallops
  • 4 small radishes, julienned
  • 4 scallions, finely sliced
  • ¼ cup finely julienned cilantro (or use parsley if none is handy)
  • 4 oz baby arugula
  • ½ pint raspberries
  • 3 limes
  • 6 Tb extra virgin olive oil.
  1. Thinly slice the bass or scallops and arrange around the outside of the serving plates.
  2. Season with salt and pepper.
  3. In a bowl, combine the arugula, radish, scallions and raspberries.
  4. Add the juice of one lime and two Tb of the extra virgin olive oil.
  5. Season and toss the salad together.
  6. Place the salad in the middle of the plate.
  7. Squeeze the juice of half a lime directly onto the fish on each plate.
  8. Drizzle with olive oil and sprinkle the julienned cilantro on top, and serve.

This make s a delicious cool summer salad/appetizer.

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