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Scallop Crudo

Scallop Crudo


Life is best wild and raw!

In Italian, "crudo" simply means raw, and the dishes have been making a splash in the Western world. We're pretty proud of our version. It is freshness and simplicity at its best - perfect for lunch or as a starter to an elegant supper. The brightness of the grapefruit is perfectly balanced by the ever-wonderful Cara Cara Orange Vanilla Balsamic, and they work together to play up the lovely texture and mildness of the scallops.

Difficulty: / 5


  • 2lbs fresh small Digby scallops or large Scallops
  • 1 pink grapefruit
  • 2 tbsp Cara Cara Orange Vanilla Balsamic
  • 1 tsp fresh ginger, grated
  • 1/4 dried serrano pepper, finely minced
  • 1 jalapeno pepper, finely minced
  • 1 avocado, cubed into a small dice (pea sized)
  • fresh mint

Step 1 - Chill bowls being used to serve crudo for an hour if possible. Clean scallops (if necessary) by removing tough outer muscle. If using large scallops, thinly slice each one into thin slices, about 1/8th inch thick in a bowl. Refrigerate until ready to use.

Step 2 - Zest grapefruit, then slice segments from the fruit over a bowl, removing as much pith as possible. With remaining core of the fruit, squeeze into bowl and reserve 1/4 cup grapefruit juice. Whisk together grapefruit juice, olive oil, balsamic, ginger, both peppers, and a pinch of fleur de sel. Drizzle vinaigrette overtop scallops, tossing gently, then spoon into chilled bowls or on a plate when ready to serve. Add segments of grapefruit and avocado cubed very small alongside. Sprinkle over a bit of thinly sliced fresh mint leaves and serve immediately - the citrus juices 'cook' the scallops.

  • Cara Cara Orange Vanilla Balsamic