Scallop Crudo with Aioli, Pesto & Crispy Rice Cracker

Sushi-grade scallops sliced thin and served raw on a puffed rice cracker with lemon aioli, nut-free basil pesto, and fresh microgreens.

Ingredients

Crispy Rice Crackers

• Tapioca starch–based rice paper x 2 sheets, cut into squares

• Neutral oil (e.g., grapeseed or avocado) x for frying

Lemon Aioli

• Egg yolk x 1

• Garlic x ½ clove, finely grated

• Lemon juice x 1 tbsp

• Dijon mustard x 1 tsp

• Neutral oil x ½ cup

• Kosher salt x to taste

Nut-Free Basil Pesto

• Fresh basil leaves x 1 cup, packed

• Garlic x ½ clove

• Lemon juice x 1 tbsp

• Grana Padano cheese x 2 tbsp, grated

• Extra-virgin olive oil x ¼ cup

• Kosher salt x to taste

Scallop Crudo

• Sushi-grade sea scallops x 4 large (from @citarellagourmetmarket), side muscle removed

• Lemon juice x 1 tbsp

• Extra-virgin olive oil x 1 tbsp

• Flaky sea salt x to finish

Garnish

• Microgreens x small handful (e.g., basil, shiso, or arugula sprouts)

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Recipe

Make the Crispy Rice Crackers

1. Cut each rice paper sheet into 4 equal squares.

2. Heat neutral oil in a small saucepan to 375°F.

3. Fry one square at a time for 2–3 seconds until puffed and crisp. Transfer to a paper towel–lined plate. Lightly salt and cool.

Make the Lemon Aioli

1. Whisk together egg yolk, garlic, lemon juice, and Dijon.

2. Slowly drizzle in neutral oil while whisking continuously until thick and emulsified.

3. Season to taste and refrigerate.

Make the Nut-Free Basil Pesto

1. Blend basil, garlic, lemon juice, and cheese in a food processor.

2. Drizzle in olive oil until smooth and vibrant.

3. Season with salt to taste.

Prepare the Scallop Crudo

1. Slice each scallop horizontally into 2–3 thin rounds.

2. Toss gently with lemon juice and olive oil just before plating.

Assemble

1. Dot each rice cracker with aioli.

2. Top with scallop slices.

3. Spoon basil pesto over the top.

4. Finish with flaky salt and microgreens.