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Ingredients (6)

  • 4 large day boat scallops
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon extra-virgin olive oil
  • Vanilla Salt
  • 1/8 teaspoon freshly grated ginger
  • 3 mint leaves, sliced into chiffonade
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Nutritional Information
  • Calories28
  • Fat1.25g
  • Saturated fat0.19g
  • Trans fat0.0g
  • Carbs1.14g
  • Fiber0.02g
  • Sugar0.07g
  • Protein3.04g
  • Cholesterol6.0mg
  • Sodium98.14mg
  • Nutritional Analysis per serving (4 servings) Powered by

San Francisco’s Perbacco has a great assortment of crudo (the Italian take on sushi), but Chef Staffan Terje’s scallop version is our favorite.

What to buy: Make sure to buy the freshest scallops you can find, and let your fishmonger know you’ll be serving them raw so he or she gives you a top-quality selection.

This recipe was featured as part of our no-cook recipe gallery.


  1. 1Slice each scallop horizontally into four thin disks and arrange on a serving dish. Drizzle with lime juice and olive oil, then sprinkle with a generous pinch of Vanilla Salt.
  2. 2Scatter ginger and mint over the dish and serve.

Beverage pairing: Tōzai Living Jewel Junmai Sake, Japan. A simple dish with a lot of purity deserves something similar. This sake merges gentle flavors of tropical fruits, flowers, and some spice atop a clean, well-balanced palate with enough body to hold its own with the rich scallops.

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