Scallops Crudo ()Scallops Crudo () © Copyright

Try this Bulletproof Scallops Crudo recipe

Try this light, satisfying scallops crudo lunch recipe from the Bulletproof Cookbook 

When I was a kid, I thought scallops were gross. Now I think they’re awesome.

Unless you live on an island or near the sea, I recommend buying them frozen because old scallops have high histamines. When you buy them frozen, they’re actually fresher. This dish makes a light, satisfying lunch, and you can sub in your favorite seasonal vegetables, such as thinly sliced radishes, celery, or fennel.

Also, the beets can be roasted a day ahead of time and kept in the fridge.


  • 1⁄2 pound yellow beets, trimmed and washed
  • 1⁄2 English cucumber (8 ounces), cut into 1⁄8-inch-thick slices
  • 1 pound dry sea scallops, cut horizontally into 1⁄4-inch-thick discs
  • 1 teaspoon grated lemon zest
  • 1 ½ tablespoons lemon juice
  • 1 scallion (or spring onion), finely minced
  • 1 tablespoon high-quality olive oil, plus more for drizzling
  • 1 tablespoon Bulletproof Brain Octane oil (or MCT or coconut oil), optional
  • 1⁄2 teaspoon coarse sea salt, plus more to taste


  1. Preheat the oven to 320°F
  2. Place the beets in an 8 x 8-inch, 2-quart baking pan with 1⁄4 inch water (about 1 1⁄4 cups). Cover and bake until tender when pierced with a knife, 45 minutes to 1 hour
  3. Drain and transfer the beets to a bowl to cool to room temperature, about 1 hour. Peel the beets and cut into 1⁄8-inch-thick slices
  4. Fan the beets and cucumber on 2 plates. Fan the scallops out along the beets
  5. In a small bowl, stir together the lemon zest, lemon juice, scallion, olive oil, Brain Octane oil (if using), and salt. Divide the dressing between the plates of scallops, beets, and cucumber. Drizzle with additional olive oil and season with salt to taste

You can find more great recipes like this in the Bulletproof Cookbook at


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