Scallop Salsa Cruda

Name: Scallop Salsa Cruda
Total time: 5 min
Ingredients: 8 large scallops; 1 1/2 cups chopped ripe tomatoes; 1/2 cup chopped fresh parsley; 2 tablespoons olive oil; 2 tablespoons balsamic vinegar; 1 teaspoon minced garlic; Salt and pepper

By Mark Bittman

Updated May 1, 2024

Scallop Salsa Cruda — Sam Kaplan for The New York Times. Food stylist: Suzanne Lenzer.

Total Time: 5 minutes
Rating: 4(13)
Comments: Read comments

Fresh scallops are served with a fresh tomato salad in this no-effort summer dish. Because they’re being served raw, it’s important to purchase high-quality scallops. Many store-bought options are soaked in a phosphate solution that plumps them up with water (therefore bumping up the price), so it’s worth seeking out scallops that are labeled “dry” or “dry-packed" for more pure flavor.

Featured in: A Dozen Simple Ways to Serve the Perfect Scallop

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Ingredients

8large scallops
1½cups chopped ripe tomatoes
½cup chopped fresh parsley
2tablespoons olive oil
2tablespoons balsamic vinegar
1teaspoon minced garlic
Salt and pepper

Ingredient Substitution Guide

Preparation

Step 1
Quarter the scallops. In a medium bowl, gently toss the scallops with the tomatoes, parsley, oil, vinegar and garlic. Season to taste with salt and pepper and serve immediately.

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