Recipes Scallop Crudo with Wasabi-Ginger Sauce 5.0 (5,740) Add your rating & review This amazingly simple recipe from chef Eric Ripert features thin slices of raw sea scallops topped with a sauce made from lime juice, wasabi and fresh ginger. Buy the freshest, highest-quality scallops you can find: The success of the recipe depends on it. Slideshow: More Scallop Recipes By Eric Ripert Eric Ripert Instagram Eric Ripert is the executive chef at three Michelin-starred Le Bernardin in New York City. Le Bernardin was named the No. 1 Restaurant in the World by La Liste, No. 44 among the World's 50 Best Restaurants, and has four stars from The New York Times. Food & Wine's Editorial Guidelines Updated on January 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Total Time: 15 mins Yield: 6 Ingredients 2 tablespoons canola oil 1 1/2 tablespoons fresh lime juice 1 tablespoon wasabi paste 1/2 teaspoon finely grated peeled fresh ginger Fleur de sel 6 large sea scallops, sliced crosswise 1/4 inch thick Directions In a small bowl, whisk together the oil, lime juice, wasabi and ginger. Season the dressing with fleur de sel. Arrange the sliced scallop on small chilled plates and season lightly with fleur de sel. Drizzle the dressing on top and serve right away. Rate it Print