Laparoscopic Associates of San Francisco

Nice Catch!: Scallop Crudo

October 26th, 2012 Posted in Eating healthy, Nutrition, post weight loss surgery tips, Post WLS tips, Protein and calories, Recipes

This is a great dish to make at a party when you are trying to impress your friends and family, but also make a dish that is weight loss surgery-friendly. Scallops are a wonderful source of protein and this dish is so easy to prepare. Crudo is the Italian name for Sashimi or raw fish dish. This recipe is from Delicious Living.


Lemonilla dressing: (makes ¾ cup)

-1/2 cup fresh lemon juice (about 3 lemons)

-zest of two lemons

-2 tablespoons of liquid from preserved lemons (optional)

-2 tablespoons extra-virgin olive oil

-1 vanilla bean pod, halved crosswise (could substitute with chilis halfway to make it spicy!)



-1 quart water

-1/4 cup lemon juice

-1/4 cup kosher salt

-4 large diver scallops

-2 medium-size red radishes

-1/2 English cucumber

-minced fresh basil and sea salt for garnish


To make the dressing, add all of the ingredients into a jar and shake well. Refrigerate for at least 24 hours.

Combine 1 quart water, ¼ cup lemon juice, and kosher salt in a pot. Bring it to a boil. Add scallops and blanch for 15-20 seconds; then remove to a plate. Refrigerate for 1 hour.

Using a mandolin or very sharp knife, slice radishes and cucumber paper-thin; with a sharp knife, slice scallops as thinly as possible into disks. Plate the radishes, cucumber, and scallops all alternately in a row (shingle) (use about one scallops per plate). Drizzle about 1/2 Tbsp. dressing and garnish with basil and sea salt


Per serving (1 scallop): 85 cal, 5 gm fat, 7 gm protein, and 3 gm carbohydrates.

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