Scallop Salsa Cruda

Name: Scallop Salsa Cruda
Ingredients: 8 large scallops; 1 ½ cups chopped ripe tomatoes; ½ cup chopped fresh parsley; 2 tablespoons olive oil; 2 tablespoons balsamic vinegar; 1 teaspoon minced garlic; Salt and pepper

By Mark Bittman

Updated November 4, 2025

Sam Kaplan for The New York Times. Food stylist: Suzanne Lenzer.

Media 1 of 1

Total Time: 5 minutes
Rating: 4(13)
Comments: Read comments

Fresh scallops are served with a fresh tomato salad in this no-effort summer dish. Because they’re being served raw, it’s important to purchase high-quality scallops. Many store-bought options are soaked in a phosphate solution that plumps them up with water (therefore bumping up the price), so it’s worth seeking out scallops that are labeled “dry” or “dry-packed" for more pure flavor.

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Ingredients

8 large scallops
1 ½ cups chopped ripe tomatoes
½ cup chopped fresh parsley
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon minced garlic
Salt and pepper

Ingredient Substitution Guide

Preparation

Step 1
Quarter the scallops. In a medium bowl, gently toss the scallops with the tomatoes, parsley, oil, vinegar and garlic. Season to taste with salt and pepper and serve immediately.

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