Scallop Carpaccio
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
Serving size
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
- Combine ginger, chives, olive oil and lemon juice in a small bowl.
- Season with salt (if using) and black pepper. Mix well.
- Arrange scallops in an attractive pattern on a plate. Top with ginger/chive mixture.
- Marinate for 30 minutes.
- Arrange radish slices on top.
- Sprinkle with lemon zest and drizzle with a few more drops of olive oil.
- 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
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