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Crudo of Scallop with Honeydew, Cucumbers and Puffed Rice in a Meyer Lemon Vinaigrette


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  • For the puffed rice:
  • 1 seedless Japanese or English cucumber, cut into at least 40 paper-thin slices
  • 2-3 large or 4 medium-sized diver scallops,cut into at least 20 1/4-inch slices
  • 1/2 teaspoon sea salt
  • 1/2 cup Meyer lemon vinaigrette (recipe follows)
  • 1/4 cup honeydew, chopped into small dice
  • 4 tablespoons puffed wild rice (recipe follows)
  • 3 cups grapeseed oil
  • 1/2 cup wild rice, uncooked
  • 1 teaspoon kosher salt
  • For the Meyer lemon vinaigrette:
  • Zest from one Meyer lemon
  • 4 tablespoons Meyer lemon juice (about 2 lemons)
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • 1 tablespoon kosher salt
  • Pinch of cayenne pepper
  • 3/4 cup grapeseed oil


Servings 4
Preparation time 10mins
Cooking time 20mins


Step 1

To make the puffed rice:
In a medium sauce pan heat oil to 325°F. To test the heat, drop 1 or 2 kernels of rice into the oil. The rice should puff up and float to the surface after 2 or 3 seconds. Carefully pour rice into the hot oil. The rice Crudo of Scallop should immediately begin to sizzle, puff and float to the surface.

Immediately remove puffed rice with a dry, slotted spoon and place onto paper towels to drain. Season with salt.
To make the Meyer lemon vinaigrette: Using a whisk, combine all ingredients except oil in a small bowl. While whisking, slowly drizzle oil into bowl until mixture emulsifies and thickens.

To finish, place approximately 10 slices of cucumber on the bottom of each serving plate, slightly overlapping each slice. Gently place 5 slices of scallop atop cucumbers on each plate. Season with sea salt and drizzle vinaigrette using a spoon. Garnish each plate with 1 tablespoon each of honeydew melon and puffed rice. Serves 4.

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