For years, restaurants have leaned on crudo as a menu staple. Tuna and hamachi have long been the frontrunners, but lately scallops are stepping into the spotlight.
Thinly sliced, glistening scallops accented with vibrant herbs, tangy fruit, and delicate crisps are nearly impossible to ignore on Miami menus. Scallops make an especially strong choice for crudo: they don’t develop a fishy flavor until cooked, so raw scallops deliver a sweet, light bite that often surprises first-time diners.
Why Scallops Work for Crudo
Fresh and delicate, scallop crudo now appears all over Miami—from a bustling steakhouse in Little River to an Instagrammable Italian spot in the Design District to a North Miami restaurant specializing in Basque cuisine. It has quickly become one of the city’s trendiest dishes.
Chefs say the appeal of scallop crudo lies in its simplicity and elegance. “Scallops, especially served raw, have become increasingly popular among guests because of their naturally sweet taste and delicate texture,” explains Trevor Zwaan, chef de cuisine at Fluke. “The texture of scallops melts in your mouth and is soft on the palate. They serve as an ideal vessel for chefs, as they lack bold or distracting flavors and take on light, delicate accompaniments very well.”
From citrus accents to subtle hints of chili or herbs, scallop crudo offers endless variations—always keeping the scallop front and center.
At Edan Bistro, chef Aitor Garate Berasaluze describes his crudo as “born from my desire to highlight the delicacy of the scallop without hiding it, giving it a frame that enhances its beauty.” His version is plated with a cheese crisp as a light yet bold base, creating the illusion that the scallop rests on a golden stage. Freshness and color come from basil, which adds a vibrant green aroma that cleanses and balances. Smoked trout roe brings depth, with tiny bursts of the sea and a subtle smokiness that ties everything together. “This dish is all about creating harmony through contrasts: tender and crisp, fresh and smoky, refined yet full of character,” says Garate Berasaluze.
Miami Chefs, Many Riffs
Similarly, Patrick Ochs, corporate executive chef at Sofia in the Design District, emphasizes the importance of balance. “We use Hokkaido scallops that are naturally sweet, delicate, and have a beautiful buttery texture that makes them ideal for crudo.” He explains that they were added to the menu as a clean, bright, and refreshing way to start the meal. “Every element is there to enhance the scallop, not compete with it.” His version pairs the scallop with honeydew melon vinaigrette, pickled serrano, and puffed farro for a light, refined bite.
Part of scallop crudo’s success comes from choosing the right variety and handling it properly. “All of these affirmations on the greatness of raw scallop presume the scallop is fresh and handled properly,” says Zwaan. He explains that scallops come from all over the world, but his favorite—shared by many chefs—are those from Hokkaido, Japan, where the cold, nutrient-rich waters produce exceptional quality.
