Crudo on the Half Shell

Save Recipe
  • Level: Easy
  • Total: 1 hr 25 min
  • Prep: 25 min
  • Inactive: 1 hr
  • Yield: 16 servings
Share This Recipe

Ingredients

Directions

  1. Place the scallops in a single layer in a resealable plastic bag and freeze for 1 hour. (This makes them firmer and easier to dice.) Cut the frozen scallops into 1/4 -inch pieces.
  2. Rinse the clams under cold water to remove any grit. Shuck the clams: Slide a clam knife between the shells and twist to pry them apart. Detach the clam from the top shell, then slide your knife under the clam to detach it from the bottom shell. Remove any shell fragments from the meat, then coarsely chop. (Clean and reserve 16 half shells for serving.)
  3. Toss the scallops and clams with the lemon juice, olive oil and jalapeno in a medium bowl. Spoon into the reserved clam shells. Sprinkle with salt and serve immediately.
Gluten-Free Double-Chocolate Black Bean Brownies
PREMIUM
15m Easy 100%
CLASS
Gluten-Free Chocolate Cake
PREMIUM
18m Easy 98%
CLASS
Gluten-Free Garlic Shrimp Pasta with Spicy Tomato Sauce
PREMIUM
Gluten-Free Lemon and Crab Pasta
PREMIUM
20m Easy 98%
CLASS