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A recipe for Scallop and Uni Crudo.

Scallop and Uni Crudo

Teri & Jenny
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Prep Time 20 mins
Servings 2


Miso-yogurt sauce

  • 2 tablespoons yellow-miso
  • 2 tablespoons Greek yogurt
  • 1 ½ teaspoons lemon juice
  • ½ teaspoon sesame oil
  • salt and pepper to taste


  • 2 sea scallops, thinly sliced
  • ½ ounce uni (sea urchin)


  • tobiko (of your choice)
  • thinly sliced radishes
  • thinly sliced Serrano peppers
  • micro red amaranth or micro greens
  • high quality extra virgin olive oil


  • Place miso, yogurt, lemon juice, sesame oil, salt and pepper in a small mixing bowl and whisk together.
  • To assemble: Scoop a small amount of the sauce onto one end of a plate and drag across to the other end. Top sauce with a piece of scallop followed by uni and repeat until 1 scallop has been used. Repeat on another plate with the remaining sauce, scallop and uni. Top each crudo with a small amount of tobiko and arrange radishes, serranos and micro amaranth around. Finish with a drizzle of extra virgin olive oil and serve.
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