For Professionals

Scallop Carpaccio

Prep time: 15 min
Cook time: 30 min

Very fresh scallops can be hard to find, but now you can find them frozen and ready to eat. This dish works great with fresh or just-thawed scallops—so refreshing in hot weather.

Makes

4 servings

Serving size

¼ of total scallops

Ingredients

2 tablespoons ginger, fresh, peeled and minced

2 tablespoons chives, chopped

⅓ cup olive oil

2 tablespoons lemon juice

⅛ teaspoon black pepper, freshly ground

8 ounces scallops, sliced very thin

5 (22 grams) radishes, sliced paper thin

½ tablespoon lemon zest, freshly grated

1 lime, sliced into wedges

Pinch Maldon sea salt flakes (optional, not included in nutrient analysis)

 

Optional Special Equipment:

Mandolin or hand-slicing tool

Instructions

  1. Combine ginger, chives, olive oil and lemon juice in a small bowl.
  2. Season with salt (if using) and black pepper. Mix well.
  3. Arrange scallops in an attractive pattern on a plate. Top with ginger/chive mixture.
  4. Marinate for 30 minutes.
  5. Arrange radish slices on top.
  6. Sprinkle with lemon zest and drizzle with a few more drops of olive oil.
  7. Serve with lime wedges.

Cooking Tip

Achieving thin, even slices can be hard to do with just a knife if you are not a professional chef. Luckily, there are inexpensive mandolins or other handheld slicing tools available online that make slicing quick and easy.

Recipe Contributed by FamilyCook Productions

Nutrition Info

Nutrition Info

Makes: 4 servings  Serving size: ¼ of total scallops

Calories

235

Fat

18 g

Saturated Fat

3 g

Trans Fat

0 g

Cholesterol

23 mg

Carbohydrates

7 g

Sugar

<1 g

Fiber

<1 g

Protein

12 g

Sodium

382 mg

Calcium

15 mg

Phosphorus

250 mg

Potassium

260 mg