Scallop Crudo with Crème Fraîche, Pomegranate and Lemongrass & Basil Olive Oil

From Christian Reynoso

SF Chronicle Columnist, Bon Appetit & NY Times Contributor

Scallop Crudo with Crème Fraîche, Pomegranate and Lemongrass & Basil Olive Oil


Serves 4

  • 6 oz fresh scallops, rinsed, dried, and feet removed or 6 oz wild-caught fresh salmon
  • ⅓ cup crème fraîche
  • 1½ Tbsp of water
  • 1 small lemon flake salt
  • ¼ cup macadamia or hazelnuts, lightly toasted and salted
  • ¼ cup pomegranate arils
  • ¼ cup tender parsley leaves
  • Corto Agrumato-Method Lemongrass & Basil Olive Oil


A crudo is an easy-peasy way to impress, whether that’s to delight taste buds or your friends. The only catch is you want to serve the freshest seafood available; scallops work particularly well, as well as wild-caught fresh salmon. To take it to the next level, top it off with creamy crème fraîche, tangy pomegranate arils, and Corto Agrumato-Method Lemongrass & Basil Olive Oil. This delectable oil enhances the fruity flavors of the pomegranate and lemon while complementing the full and rich flavor of the crème fraîche .


Slice the scallops into thin rounds, about ⅛ to ¼ inch thick, and set on a plate, cover with plastic and place in the fridge.

In a small bowl whisk, the crème fraîche with 1½ tablespoons of water to loosen to a more drizzle-like consistency. Season lightly with salt and spread on the base of a serving platter.

Take the scallops out of the fridge and arrange them on top of the crème fraîche. Finely grate the lemon zest over the scallops, then cut the lemon in half and squeeze lemon juice over the top of the scallops.

Sprinkle the scallops with flake salt and sprinkle the toasted nuts over the top, followed by the pomegranate arils and parsley. Generously drizzle the Agrumato Lemongrass & Basil Olive Oil over the top and serve immediately.