Mediterranean Diet Scallop Carpaccio
Elevate your appetizer game with this stunning Mediterranean Diet Scallop Carpaccio, a dish that celebrates fresh, vibrant flavors in every bite. Thinly sliced sea scallops are paired with high-quality extra virgin olive oil, zesty lemon juice and zest, briny capers, and fragrant herbs like dill and chives to create a light and refreshing starter that's bursting with Mediterranean flair. Topped with peppery arugula and sweet cherry tomatoes, this no-cook recipe is as elegant as it is effortless, coming together in just 20 minutes. Perfect for health-conscious foodies, this dish highlights the natural sweetness of scallops while offering a balanced burst of acidity and a hint of sea-inspired saltiness. Serve as a gorgeous appetizer or a light main course, and bring the essence of the Mediterranean coast to your table!
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Recipe Information
Ingredients
- 12 large fresh sea scallops
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons capers
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh chives, chopped
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 1 cup arugula leaves
- 0.5 cup cherry tomatoes, quartered
Instructions
Begin by thoroughly rinsing the scallops under cold water to remove any sand or debris. Pat them dry with paper towels to ensure there is no moisture on the surface.
Place the scallops in the freezer for about 10-15 minutes. This will firm them up slightly, making them easier to slice thinly.
Using a sharp knife, slice each scallop horizontally into thin rounds, about 1/8 inch thick.
Arrange the scallop slices on a large serving platter, making sure they do not overlap too much.
Drizzle the extra virgin olive oil evenly over the scallops, followed by the fresh lemon juice for a touch of acidity.
Sprinkle the lemon zest over the scallops, along with the capers, evenly distributing them across the dish.
Add a sprinkle of sea salt and freshly ground black pepper to taste.
Garnish the scallop carpaccio with the chopped dill and chives, adding a burst of color and flavor.
Distribute the arugula leaves around the edges of the platter for an added peppery note.
Top the dish with the quartered cherry tomatoes, adding a sweet and tangy contrast to the scallops.
Serve immediately, either as an elegant appetizer or a light main course, enjoying the fresh and vibrant flavors reminiscent of the Mediterranean coast.
Nutrition Facts
Calories |
801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 3983 mg | 173% | |
| Total Carbohydrate | 28.7 g | 10% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 4.0 g | ||
| Protein | 76.4 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1585 mg | 34% | |
*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.
