Diver Scallop Crudo – Dashi, Bacon, Pineapple

Extremely easy crudo dish I made for my Dad’s birthday last year. I saw some incredibly fresh and large U-10 diver scallops at the South Pasadena Farmer’s Market and decided to do a quick crudo with them. Eating scallops sashimi style is extremely satisfying; they have an unctuous creamy oceanic bite to them and they are oh so sweet.


  • Sauce Pot
  • Skillet
  • Extremely Sharp Slicer


  • 2 U-10 diver scallops
  • 2 strips hickory smoked bacon
  • 1 oz Hawaiian gold pineapple small dice
  • 1/2 oz bonito flakes
  • 2 4″ squares of kombu
  • 2.5 qt of filtered water
  • chives for garnish (batons, rough dice, fine chop, anything you want)
  • kosher salt for seasoning

*The recipe makes more dashi than you need, but that can be easily used for other uses like miso soup (just add miso!)*

  1. Make the dashi; bring the water to a simmer. Once simmering, drop the kombu and turn off the heat for 10 minutes or until the kombu flavor has properly saturated the water. Remove the kombu and reheat it back to a simmer, then add the bonito flake and turn off the flame until the flavor has been drawn out of bonito (about 10 minutes). Season with salt (or if you want a darker dashi, use an aged soy), strain through a chinois, and refrigerate until needed.
  2. Heat a pan on low and slice the bacon into desired pieces. Render slowly by starting it in the pan on very low heat and a few drops of water (the water helps draw out some of the fat in the beginning stages of the rendering process). Once golden brown and delicious, drain the fat (reserve it!) and let the bacon crisps drain on some paper towels.
  3. Slice the scallops into desired shapes (I did simple rounds).
  4. Begin plating by starting with a chilled plate. First start by layering the scallop slices. Pour some dashi around the scallops and top with the bacon, pineapple, and chives.
  5. If you want, finish with some nice olive oil or an emulsion of the strained bacon fat with olive oil which I did here. Enjoy!

I feel the dashi is light enough and refreshing enough to not overwhelm the sweet succulent scallops. The bacon adds a nice smokey crispy and salty bite to the dish and the juicy pineapple brings acid and sweetness to the table. As I said, it’s an extremely easy crudo dish so give it a try!

~ by Clifton Su on October 30, 2012.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: