Scallop Crudo with Lemon and Piment d'Espelette

This amazingly simple and elegant recipe from chef Eric Ripert features thin slices of raw sea scallops topped with a drizzle of extra-virgin olive oil, fresh lemon juice and a dusting of mildly spicy red pepper. Buy the freshest, highest-quality scallops you can find: The success of the recipe depends on it.

  • Total Time:
  • Servings: 6

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  • 6 large sea scallops, sliced crosswise 1/4 inch thick
  • Extra-virgin olive oil, for drizzling
  • Fresh lemon juice, for drizzling
  • Fleur de sel, for sprinkling
  • Piment d’Espelette, for sprinkling (see Note)

How to make this recipe

  1. Arrange the sliced scallops on chilled small plates. Drizzle olive oil and lemon juice on top and season with fleur de sel and piment d’Espelette. Serve right away.


Piment d’Espelette, a mildly spicy red pepper powder from Basque Country, is available at specialty food shops and

Contributed By Photo © Con Poulos Published January 2014

455875 recipes/scallop-crudo-with-lemon-and-piment-despelette 2013-12-09T20:54:43+00:00 Eric Ripert dinner-party|appetizers-starters|6|basic-easy|fast|gluten-free|healthy|no-cook|weeknight-dinner january-2014 recipes,scallop-crudo-with-lemon-and-piment-despelette 455875

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