Scallop Crudo Is As Easy As Not F-Ing Up Your Scallops

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Scallop Crudo Is As Easy As Not F-Ing Up Your Scallops
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Pristine raw scallops, done up Italian-style with little more than olive oil, salt, and a few drops of lemon juice is as easy as can be—as long as you invest in the very best scallops.

If there's one thing I can't stand, it's a food trend that everyone suddenly becomes breathless about despite the food already being an undisputed classic.

A similar thing happened a few years before that with crudo—a word that just means "raw" in Italian but often is used as shorthand for Italian-style raw fish preparations. As almost anyone anywhere in the world who lives near the sea knows, eating raw fish is not something new. And yet crudo was hailed as some kind of culinary revelation that was immediately linked to an otherwise unrelated raw-fish preparation:said everyone, everywhere .

Just as you have flexibility in the type of seafood you select for crudo, you also have flexibility on how it's garnished and seasoned. There's no right answer, whether for this scallop crudo or any other. Generally, it's smart to keep it simple and restrained, so that whatever seafood you're using can shine through.

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