Sea Scallop Carpaccio

5.0(113)

For an elegant, easy first course, all you need are large ultra-fresh sea scallops. Ask your fishmonger for dry-packed day-boat or diver scallops. The carpaccio takes only a few minutes to assemble.

by David Tanis

Open original recipe

Dinner, Lunch

Servings

6 appetizer servings

Total time

45 min

Calories / serving

78 kcal

Ingredients (10)

serves

1 large shallot, peeled and sliced thin crosswiseshallot
Flaky sea salt (such as Maldon) or kosher saltsalt
1/4 cup red wine vinegarred-wine-vinegar
3/4 pound large sea scallopsscallop
8 ounces small cherry tomatoes, halvedcherry-tomato
Pinch of red pepper flakes (peperoncino)
1 tablespoon capers, rinsedcapers
Handful of basil leaves
1 large lime, halvedlime
Fruity extra-virgin olive oil, for drizzlingolive-oil

Instructions (3 steps)

01Put sliced shallots in a small bowl and sprinkle with 1/2 teaspoon salt. Add vinegar and mix gently, keeping shallots submerged. Leave at room temperature for 30 minutes. (May be made 1 or 2 days in advance and refrigerated.) Remaining vinegar may be reserved for another use, such as salad dressing.
02With a sharp knife, slice each scallop crosswise into very thin slices. Distribute slices among six chilled plates, laying them flat in a circular pattern. Arrange halved cherry tomatoes over each plate. Sprinkle scallop and tomatoes with salt, a little peperoncino, a few capers and some pickled shallot.

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Rich recipe — supports nutrition-aware planning.