Low Fat Scallop Carpaccio
Delight in the fresh, delicate flavors of our Low Fat Scallop Carpaccio, a light and elegant dish perfect for seafood enthusiasts and healthy eaters alike. This no-cook recipe features tender, thinly sliced sea scallops drizzled with a zesty citrus dressing made from freshly squeezed lemon and lime, a touch of extra virgin olive oil, and a hint of seasoning. Topped with fragrant fresh dill, chives, crisp radish slices, and briny capers, this dish strikes the perfect balance between brightness and sophistication. Ready in just 20 minutes with no cooking required, it's an ideal appetizer for entertaining or a refreshing addition to a summer menu. High in protein, low in fat, and bursting with flavor, this scallop carpaccio will leave your taste buds dancing. Serve it chilled and watch it disappear quickly!
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Recipe Information
Ingredients
- 12 large sea scallops
- 1 lemon
- 1 lime
- 2 teaspoons extra virgin olive oil
- 1 tablespoon fresh dill
- 1 tablespoon chives
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 2 small radish
- 1 tablespoon capers
Instructions
Place the scallops in the freezer for 15 minutes to firm. It's easier to slice them thinly when they are slightly frozen.
Using a very sharp knife, slice the scallops horizontally into thin discs, about 1/8 inch thick.
Arrange the scallop slices evenly on a chilled platter, slightly overlapping them.
In a small bowl, zest and juice the lemon and lime. Add in the extra virgin olive oil, sea salt, and black pepper. Mix well to combine.
Drizzle the citrus dressing evenly over the scallops.
Finely chop the fresh dill and chives. Sprinkle them over the scalloped slices.
Thinly slice the radishes using a mandoline or sharp knife. Scatter radish slices and capers over the carpaccio.
Cover the platter with plastic wrap and chill in the refrigerator for 10 minutes to allow the flavors to meld.
Serve the scallop carpaccio chilled, garnished with additional fresh herbs if desired.
Nutrition Facts
Calories |
682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 3771 mg | 164% | |
| Total Carbohydrate | 33.1 g | 12% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 2.8 g | ||
| Protein | 75.5 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 97 mg | 7% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1350 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
