Chefs' Recipes

Scallop crudo by Leonardo's Pizza Palace

How best to appreciate the silkiness of scallops? Raw, and drizzled with a light citrus dressing.

By Nick Stanton
  • 10 mins preparation
  • Serves 6 - 8
  • Print
"I find raw scallops beautiful and quite luxurious with a sweet flavour and silky texture," says Nick Stanton of Leonardo's Pizza Palace. "The citrus dressing really complements the scallop and a hint of saffron adds body and brightens up the dish. It's a great starter with bubbles."


  • 12 Hervey Bay scallops, removed from shell and trimmed
  • Salmon roe, to serve
Citrus dressing
  • 80 ml (⅓ cup) orange juice (about ⅔ of an orange)
  • 2 tsp lime juice
  • 2 tsp white soy sauce (see note)
  • 2 tsp extra-virgin olive oil
  • 1 tsp thinly sliced basil leaves
  • 1 tsp thinly sliced flat-leaf parsley leaves
  • 1 tsp thinly sliced mint leaves
  • 1 tsp sherry vinegar
  • ¼ tsp finely grated ginger
  • Small pinch of saffron threads


  • 1
    For citrus dressing, whisk ingredients in a bowl.
  • 2
    Arrange scallops on a chilled plate and season lightly to taste. Pour dressing around scallops until it forms a puddle on the plate, then spoon a little salmon roe onto each scallop, and serve topped with freshly ground pepper.


White soy sauce is available from Japanese grocers.
Wine suggestion A nebbiolo pét-nat such as 2018 Little Reddie Pat Nat from Heathcote. Drink suggestion by Guy Bentley