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
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
Your support goes further with AKF
Your donation allows AKF to support people wherever they are in their fight against kidney disease – from prevention through transplant. For more than 50 years, we have fought on all fronts for millions of people impacted by kidney disease.
Donate today to support our work