Scallop Crudo with Yuzu and Caviar (Scallop Carpaccio)

This is the dish I make when I want to impress someone without spending the evening at the stove. Raw scallops, sliced thin, a few drops of yuzu, good olive oil and a little caviar. Sweet, clean, cold and salty. Everything depends on the scallops – with the right ones, the rest is assembly. With the wrong ones, make something else.

Scallop crudo or scallop carpaccio?

Both are raw and both are dressed with oil and acid. Carpaccio means paper-thin slices, often pressed flat, covering the whole plate – the name comes from the beef dish invented at Harry's Bar in Venice. Crudo is simply Italian for “raw”: slightly thicker slices, dressed just before serving, with the fish as the clear centre. What I make sits in between: thin enough to melt, thick enough to still taste like scallop. Call it whatever your guests understand.

Which scallops can you eat raw?

This is the only part that really matters.

• Buy “dry” scallops, ideally diver-caught and labelled for raw consumption (sashimi grade). Avoid scallops sitting in milky liquid – they've been soaked to add weight and taste of nothing.
• Buy from a fishmonger you trust and tell them you'll eat them raw. A good one will pick accordingly.
• Freezing is a safe choice. Many chefs freeze scallops for raw dishes at −20 °C for 24 hours and thaw them slowly in the fridge. High-quality frozen scallops are often better than mediocre “fresh” ones – and they slice more cleanly when still slightly firm.
• Smell them. Fresh scallops smell sweet and of the sea. Anything sour or fishy goes back.

As with any raw seafood – and unpasteurised caviar – this dish isn't for pregnant women or anyone with a weakened immune system.

Ingredients for 4

• 6 large scallops, sashimi grade, roe and side muscle removed
• 2 tbsp best olive oil, mild and fruity
• 1 tsp yuzu juice (or a few drops of lime juice)
• a pinch of flaky salt
• 2–3 radishes, sliced paper-thin
• a little chervil, chives or micro herbs
• 30–40 g caviar – Albino is the natural match, its buttery note suits raw seafood; Imperial Baerii works beautifully too

How it's done

1. Chill everything. Put four plates in the fridge for twenty minutes. Cold plate, cold fish – this matters more than anything else here.

2. Firm up the scallops. Pat them dry and put them in the freezer for 10–15 minutes. Slightly firm scallops slice far more cleanly.

3. Slice. With your sharpest knife, cut each scallop horizontally into three or four discs. If the slices are uneven, lay them between cling film and press gently with the flat of the knife.

4. Plate. Arrange the slices on the cold plates, slightly overlapping, in a circle or a loose line.

5. Dress. Whisk the olive oil with the yuzu juice and brush it lightly over the scallops – brush, don't pour. A tiny pinch of flaky salt.

6. Finish. Tuck radish slices and herbs between the scallops. Add the caviar in small mounds, three or four per plate. Serve immediately.

How much caviar on scallop crudo?

8–10 g per plate is right. Scallops are delicate; more caviar doesn't make the dish better, it just turns it into a caviar dish with a scallop underneath. For a larger tasting, serve a small separate spoonful of caviar on the side so guests can taste it on its own first.

Variations

• Citrus: no yuzu? Use lime, or a few segments of blood orange in winter.
• Heat: a few slices of green chili or a drop of chili oil – tiny amounts.
• Crunch: toasted panko or finely diced apple for texture.
• Cooked instead: if raw isn't for your guests, try our seared scallops with beurre blanc and caviar.

Our tip

Yuzu is stronger than it looks. One teaspoon for six scallops is plenty; the acid should lift the dish, not cure it. Dress at the very last moment – after five minutes the acid starts to “cook” the surface and the texture changes. If you're preparing this on a boat, slice the scallops and keep them on a tray between two layers of cling film over ice – they hold for two hours that way.

FAQ

Is it safe to eat raw scallops?

Yes, if they're sashimi grade, very fresh or properly frozen, and kept cold. Buy from a trusted fishmonger and say you'll eat them raw.

What goes with scallops and caviar?

Something acidic (yuzu, lime), a good olive oil and something crisp like radish. Avoid anything strong – garlic, truffle oil or raw onion overpower both.

What to drink with scallop crudo?

A dry Champagne, Blanc de Blancs if you have one, or a crisp Grüner Veltliner.