Blood Orange Scallop Crudo
If there’s one type of seafood I could eat day in and day out (if cost were no limiting factor), it’s scallops. They’re basically the butter of the sea—and you know how much I love butter.
The beauty of scallops is that they’re so naturally stunning, they don’t need much manipulation to shine. This crudo is a raw preparation that lets them stay in their truest, most delicate form. The so-called “aguachile” (or spicy water) is really just a side hustle. It’s bright, tangy, and punchy, but the real job is to give the seafood the pedestal it deserves.
You can absolutely make this recipe with other white fish as well. Sea bass or snapper work beautifully—just remove the skin before curing and follow the recipe exactly as written. Above all, use the freshest seafood you can get your hands on. Chat with the person at your fish counter; in Ontario the freshest option is sometimes actually frozen, and that’s totally fine.
Have fun with this recipe! It’s vibrant, fresh, and zingy as written, but as always, taste, adjust, and make it your own.
Blood Orange Scallop Crudo
This recipe serves 2, however it makes plenty of sauce and garnish—if serving more people, simply increase the scallops (approx. 2 scallops per person). The rest of the ingredients do not need to be scaled up.
Ingredients
Scallop Cure
- 4 large scallops (2 per person)
- 1/4 cup sugar
- 1/4 cup kosher salt
- 1 tsp chili flakes
Aguachile (makes extra)
- Juice of 2 blood oranges (approx. 1/2 cup)
- Juice of 1 lime (approx. 1.5–2 tbsp)
- 1/2" piece ginger, peeled (≈ 3/4–1 tsp when grated)
- 1/4–1/2 red Thai chili, seeds removed
- 1 very small garlic clove (or 1/2 regular clove)
- 1/2 tsp fish sauce
- 1/2 tsp honey
- Pinch of salt
Garnish
- Blood orange segments
- Very thinly sliced shallot
- Thin Thai chili rounds (optional)
- Thai basil oil (below)
- Fresh Thai basil leaves (optional)
- Flaky salt
Thai Basil Oil (makes slightly under ~1/2 cup)
- 1 cup packed Thai basil leaves
- 1/2 cup neutral oil (grapeseed, vegetable, etc.)
Method
1. Cure the scallops
- Rinse scallops, pat dry, and remove the side muscle.
- Mix sugar + salt + chili flakes.
- Coat scallops evenly and cure 15–20 minutes in the fridge.
- Rinse quickly under cold water and pat very dry.
- Slice each scallop into 3–4 thin rounds.
2. Make the basil oil
- Blanch basil in simmering salted water for 10–15 seconds, just until vibrant green.
- Transfer immediately to an ice bath.
- Squeeze very dry using paper towel.
- Blend basil with oil until bright green (a small blender works best).
- Strain through cheesecloth or a paper towel–lined sieve. (Yield will be slightly under 1/2 cup.)
3. Make the aguachile
- Blend together the blood orange juice, lime juice, ginger, Thai chili, garlic, fish sauce, honey, and salt until smooth.
- Taste and adjust.
- Strain for a smooth, glossy sauce.
4. Assemble
- Lay scallop slices on a chilled plate.
- Spoon the aguachile around the scallops.
- Add blood orange segments and thin shallot slices.
- Add Thai chili rounds (optional).
- Drizzle Thai basil oil around/over.
- Garnish with fresh Thai basil leaves if using.
- Finish with a pinch of flaky salt.
Shopping List
⬜ Scallops⬜ Sugar
⬜ Kosher salt
⬜ Chili flakes
⬜ Red Thai chilies
⬜ 3 Blood oranges
⬜ 1–2 Limes
⬜ Fresh ginger
⬜ Garlic
⬜ Honey
⬜ Fish sauce
⬜ 1 Shallot
⬜ Thai basil
⬜ Neutral oil (grapeseed, sunflower, etc.)
⬜ Flaky salt