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Scallop Crudo

Photo: Con Poulos; Styling: Deborah Williams
Prep time 10 mins
Yield Makes 4 servings
Meyer lemons are rounder than traditional lemons and are often tinged with orange. Their flavor is sweeter and less acidic, but in this recipe, any lemon will work well.


  • 12 ounces sea or bay scallops
  • 2 tablespoons Meyer lemon juice
  • Sea salt to taste
  • 1/2 cup mandarin and/or blood orange segments
  • Aleppo pepper, cayenne pepper, or dried crushed red pepper
  • 10 mint leaves, torn in pieces
  • 4 tablespoons extra-virgin olive oil
  • Baby arugula leaves

How to Make It

  1. Slice each scallop crosswise into 3 slices. (Leave whole if using bay scallops.) Place in a shallow glass bowl or plate. Add Meyer lemon juice and sea salt. Marinate 5 minutes.

  2. Arrange scallops on 4 plates, reserving marinade. Scatter oranges around scallops. Sprinkle with Aleppo pepper and torn mint. Whisk olive oil into reserved marinade; spoon over scallops. Add arugula leaves.

Perbacco Ristorante & Bar, San Francisco, California