Scallop crudo, citrus & chilli

Texture contrast; acid against sweet shellfish

Chablis or Muscadet. Acid and a little reduction against brown butter or raw sweetness. Short active window — pour as you sear.

There is no leftover route for seared or raw scallops. Eat them or discard them.

• Fresh scallops18 ea
• Lime3 ea
• Red chilli1 ea
• Olive oil3.2 tbsp

Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.

Cooking time

Nothing cooks, so batch size does not change a cooking time. Chilling does not scale either — it is set by the depth of the container, so a double batch in one deep tub takes far longer than two shallow ones.

Seasoning

Seasoning figures are a starting point at any batch size. Taste before it reaches the table — the multiple is arithmetic, and salt is not.

1. Read the whole method before you shop. This is a planning recipe for scallop crudo, citrus & chilli, not a certified kitchen test.
2. Amounts below are one batch: 6 portions. Build a plan and this card scales itself to it.
3. No heat. Assemble from cold ingredients. Keep covered until service.
4. Hold time is short (15 min). Finish close to service. Do not guess a longer hold.
5. Drink pairing: Chablis or Muscadet. Acid and a little reduction against brown butter or raw sweetness. Short active window — pour as you sear.
6. Leftover route: There is no leftover route for seared or raw scallops. Eat them or discard them.
7. Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.