Scallop Crudo with Strawberry Salsa
Scallop Crudo with Strawberry Salsa
Recipe by Jaclyn Irwin
Ingredients
10
Time
15m
Serves
4
If you’re looking for a fresh way to enjoy scallops, try sushi grade scallops and serve them raw in this scallop crudo. Top with a spicy strawberry salsa, lime juice and olive oil for a dish thats fancy looking, but super easy to prepare.
Appetizer
Quick Meal
Gluten-Free
Ingredients
1/2 cup
Strawberries
finely chopped
1/2 small
Shallot
finely chopped
1/2
Serrano Pepper
finely chopped
1/3 cup
Cherry Tomatoes
chopped
1 Tbsp
Lime Juice
plus more for drizzling
1/2 tsp
Tajin
optional
6 oz
Sushi Grade Scallops
thinly sliced crosswise
1/2 Tbsp
Extra-Virgin Olive Oil
for drizzling
2 Tbsp
Basil Microgreens
for garnish (optional)
1/2 tsp
Flakey Salt
for garnish (optional)
Instructions
1
In a medium sized bowl, combine the strawberries, shallot, pepper, tomatoes, lime juice and tajín.
2
Divide the strawberry salsa onto appetizer plates. Top with the scallops and drizzle with olive oil, more lime juice, microgreens and flaky salt.
3
Serve immediately and enjoy!
4
Substitutions: No serrano, use jalapeno. No shallot, use red onion. No basil microgreens, use regular basil and/or mint.
More Recipes by Jaclyn Irwin
Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.
