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Scallop Crudo Sunflower

Peanuts and black sesame make this scallop sunflower come to life.

White Gazpacho

Fresh sea scallops are arguably the most succulent and delicious of all shellfish. Milky white and mild with a hint of sweetness, scallops are just as delicious raw as they are cooked. This crudo recipe features the unexpected combination of scallops and peanuts, accented with black sesame, toasted sesame oil, and lime juice. Surely you can make this dish your own, making a flower with other ingredients and flavors, such as avocado and herbs, citrus and pignoli, or squash and microgreens.

Equipment: cutting board; paring knife


10 fresh sea scallops

1 cup roasted shelled peanuts

4 teaspoons black sesame seeds

4 teaspoons toasted sesame oil

1 lime, quartered

finishing salt (Maldon, fleur de sel, etc.)

1. Slice each scallop into four, even, circular slices by turning the scallops on their sides.

2. Gather four small plates. Overlap 10 slices of scallop in a circular pattern on a small plate to form a flower. Repeat on three remaining plates. 3. Using your hands, split the peanuts into halves. Fan two rows of peanut halves in the center of each scallop "flower" on each plate, the flat side of the peanut halves facing up.

4. Sprinkle 1 teaspoon of sesame seeds in the center of each plate, atop the peanuts. Drizzle 1 teaspoon of sesame oil evenly over the scallops on each plate. Squeeze the juice of one lime quarter per plate over the scallops.

ILOC tip: if you want to prepare the crudo a few hours in advance, do not drizzle oil and juice until immediately prior to service. Store the prepped flowers covered in the refrigerator.

5. Sprinkle each scallop flower with finishing salt and serve immediately.

Makes 4 appetizer servings.

White Gazpacho

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