Nova Scotian Scallop Crudo Recipe

This Nova Scotian Scallop Crudo recipe celebrates the incredible freshness of Atlantic sea scallops while blending them with the bright, bold flavours of Vietnamese-inspired sumac nuoc cham. Featured on Bring on the Karbs, Erica and Josh Karbelnik showcase how premium Canadian seafood can be paired with Southeast Asian ingredients to create an elegant appetizer that’s both refreshing and full of vibrant flavour.

The Inspiration

Thinly sliced Nova Scotian scallops are delicately dressed with a tangy nuoc cham infused with fish sauce, lime juice, garlic, Thai chilies, carrots, and earthy sumac. Crispy puffed rice paper adds crunch, while cucumber ribbons, bean sprouts, cilantro, and Thai basil provide freshness and texture. Every component complements the naturally sweet flavour of the scallops without overpowering them.

For the North Meets South episode of Bring on the Karbs, Erica and Josh Karbelnik combine pristine Nova Scotian scallops with one of Vietnam’s most iconic sauces: nuoc cham. Traditionally made with fish sauce, lime juice, sugar, garlic, and chilies, nuoc cham delivers a balance of sweet, salty, sour, and spicy flavours that beautifully complement delicate seafood.

The addition of sumac introduces a citrusy, slightly tangy Middle Eastern spice that enhances the lime without overwhelming the dish. Crispy rice paper and fresh herbs add layers of texture and aroma, creating a sophisticated appetizer that reflects the show’s celebration of global flavours meeting exceptional Canadian ingredients.

Ingredients

6 scallops size U15-20
1/4 cup (60ml) water
2 tbsp (29.6ml) sugar
2 tbsp (29.6ml) lime juice
1 carrot, diced fine
2 red Thai chiles
1 clove garlic, minced
2 tbsp (29.6ml) fish sauce
1 tbsp (14.8ml) sumac
2 sheets rice paper
1 cucumber, cut into ribbons with a vegetable peeler
10 g bean sprouts
1 bunch cilantro
1 bunch Thai basil
Neutral oil such as canola or vegetable

Method

Fry rice paper in 400 F (204 C) oil until puffed and break into pieces.
In a pot add water and sugar and heat until dissolved. Add carrot, chili, lime, fish sauce, garlic and sumac.
Slice scallops thin and season with nuac cham.
Garnish with cucumber, bean sprouts, and herbs.

Serving Suggestions

This Nova Scotian Scallop Crudo makes an elegant appetizer for dinner parties, seafood tastings, or warm-weather entertaining. Serve it well chilled alongside sparkling wine, dry Riesling, Sauvignon Blanc, or a crisp sake to complement the fresh seafood and vibrant citrus dressing. Its light, refreshing flavours also pair beautifully with grilled seafood, steamed jasmine rice, or a selection of small Asian-inspired dishes for a complete sharing menu.

For an elevated presentation, serve the scallops on chilled plates or over a bed of crushed ice to maintain their freshness throughout the meal. Garnish generously with fresh herbs just before serving to preserve their aroma and vibrant colour. The crispy rice paper should be added at the last moment to retain its airy crunch, creating a beautiful contrast against the silky scallops and crisp vegetables. This dish is ideal for showcasing premium Atlantic seafood while offering guests a sophisticated fusion of Canadian and Vietnamese culinary traditions.

Final Thoughts

This Nova Scotian Scallop Crudo recipe perfectly embodies the spirit of North Meets South by bringing together Canada’s exceptional Atlantic seafood with the bright, balanced flavours of Vietnamese cuisine. The silky scallops, tangy sumac nuoc cham, crisp vegetables, fragrant herbs, and delicate rice paper create a dish that’s simultaneously elegant, refreshing, and remarkably approachable.

As featured on Bring on the Karbs, Erica and Josh Karbelnik continue to demonstrate how global culinary influences can elevate local Canadian ingredients into unforgettable dining experiences. Their thoughtful combination of fresh seafood, aromatic herbs, and vibrant sauces proves that simplicity, when executed with quality ingredients, can produce extraordinary results.

Find more recipes from Bring on the Karbs! here!