I love the crudo at L’Artusi and I always have a hard time choosing which ones I want. I decided to try my hand at making one yesterday when I got these delicious scallops at the store. The key is definitely to have the freshest scallops you can find when you eat them raw, and the olive oil and flaked sea salt bring out the natural sweetness of the scallops. I had some old scallop shells that I used for the presentation.
Scallop Crudo with Citrus and Sea Salt
1/2 lemon, juiced
1/2 lime, juiced
1/2 lemon, zested
1/2 lime, zested
2 pinches flaked sea salt such as Trapani or Maldon
1 tablespoon olive oil
4 mint leaves, finely chopped
2 scallop shells (optional)
Wash and dry scallops and slice into about 4 slices horizontally (so they are circles). Shingle them onto the shell or plate. Combine the citrus juices and drizzle over the scallops. Drizzle the olive oil over the scallops. It’s important to use the very best olive oil because you want the herbacious quality of the oil to enhance the citrus. Sprinkle with the salt. Zest the lemon and lime over the scallops. Sprinkle with the mint.