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Spicy Scallop Crudo with Cucumber, Grapes and Yuzu-Sake Sauce

This scallop crudo is as delicious as it is texturally satisfying! You get the silky texture of the scallops with a fruity pop from the grapes and a bright heat from jalapenos and spicy, citrusy yuzu. Crunchy cucumber and cooling mint help keep things refreshing. Makes a great appetizer or light lunch! Recipe by Lindsay Evans Smith (LindsayEats) exclusively for Catalina Offshore Products.


  • 1/2 tsp honey
  • 1 tsp Yuzu Kosho paste
  • 2 Tbsp sake
  • 1/2 lb large diver scallops, sashimi grade
  • 6-8 concord grapes, thinly sliced
  • Handful of champagne grapes
  • 4 micro cucumbers, thinly sliced
  • 1/2 – 1 serrano pepper depending on heat preference, thinly sliced and seeded
  • Micro mint leaves (or mint leaves, chopped)
  • Sea salt for finishing
  • Yuzu flavored tobiko


  1. Whisk together yuzu paste, honey, and sake.
  2. To prepare scallops, remove foot, and slice each scallop into thin rounds. You should get at least 4 thin slices per scallop. (To make slicing easier, place scallops in the freezer about 10 minutes before slicing.)
  3. Place scallop slices on a plate or platter of your choice. Layer the sliced grapes, cucumber, and pepper over the scallops, then sprinkle champagne grapes and mint on top.
  4. Drizzle the yuzu-sake sauce all over then top with a sprinkle of finishing salt and small spoonfuls of tobiko. (You can use chopsticks to help disperse the tobiko).

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