#fish #appetizer *Zesty, citrusy, salty scallops in a yuzu flavoured sauce* ### Introduction Delicate, sashimi-grade scallops hardly need embellishment—but a bright, citrus-forward easy dressing can turn them into something unforgettable. In this quick crudo, fragrant lemon-infused extra-virgin olive oil meets tangy-sweet yuzu juice, creating a two-ingredient vinaigrette that wakes up every slice. A flicker of fresh red pepper adds color and a gentle heat, while a crack of black pepper pulls it all together. The entire dish comes together in minutes, making it perfect for an effortless first course or an elegant apéro bite whenever you want restaurant-level refinement with weeknight ease. ### Ingredients 2 to 3 people * Lemon flavoured extra virgin olive oil * Yuzu juice * Black pepper * 1 red pepper * Fresh sashimi grade Scallops (6) > [!Tip] > ***Extra virgin Olive Lemon oil & Yuzu tips: what to buy and where to buy!*** > This is a simple recipe that requires good quality specialty products that should be easily (enough) acquired. At least once you know what exactly and where to purchase these products. > > For the *Lemon oil,* any lemon flavoured extra virgin olive oil will do. Most European (NL) supermarkets carry this brand of lemon flavoured extra virgin olive oil (AH, Plus, Jumbo). If not specialty shops that carries Italian or Mediterranean products should have some version of extra virgin olive lemon oil. > > ![[lemon oil.png| 100]] > > > > For the *Yuzu juice*, some background yuzu is a citrus fruit that is geographically originated from East Asia, China. It has the flavour of a mix of lemon, clementine mandarins. So it has a sweeter flavour than a lemon or a lime. > So if you can purchase the fresh yuzu and squeeze them yourself that is great! you can use this fresh citrus juice to make the vinaigrette for the crudo. But in most places, like mine, that will be harder to find. That being said you should be able to find squeezed yuzu juice at your oriental supermarkets such as Oriental or online websites Tjin's international, Ochama) > > ![[yuzu.png | 175]] ### Instructions 1. Slice the sashimi grade scallops horizontally in thin slices. Place them all on a flat plate 2. Mix three tablespoons of lemon flavoured extra virgin olive oil with three tablespoons of yuzu juice wel that it becomes a vinaigrette. Pour the vinaigrette on top of the sliced scallops. 3. Slice the red pepper thinly and place one slice per scallop. Let this marinate for a couple of minutes 5 to 10 minutes should be enough. 4. Grind some fresh black pepper on the scallops and serve! ![[scallop crudo.jpg | 275]] Simply dushi!