Paleo Scallop Carpaccio
Elevate your appetizer game with this stunning Paleo Scallop Carpaccio, a dish that celebrates fresh, vibrant flavors and refined simplicity. Thinly sliced, raw sea scallops take center stage, creating a melt-in-your-mouth experience that's perfectly enhanced by a zesty citrus dressing of lemon and lime juice paired with nutrient-rich extra virgin olive oil. Topped with creamy slices of ripe avocado, crisp red radish, and a sprinkling of fresh cilantro and mint, this dish is as visually striking as it is delicious. Ready in just 20 minutes with no cooking required, this gluten-free and dairy-free recipe makes a refreshing addition to a Paleo-friendly menu, perfect for serving as an elegant appetizer or light meal.
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Recipe Information
Ingredients
- 8 large fresh sea scallops
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh lime juice
- 0.5 teaspoon sea salt
- 0.25 teaspoon freshly cracked black pepper
- 1 ripe avocado
- 2 small red radish
- 2 tablespoons fresh cilantro leaves
- 1 tablespoon fresh mint leaves
Instructions
Ensure that the scallops are fresh and properly cleaned. Pat them dry with a paper towel to remove any excess moisture.
Place the scallops in the freezer for about 10 minutes. This will firm them up slightly and make them easier to slice thinly.
Using a sharp knife, slice each scallop horizontally into paper-thin slices. Aim for about 3-4 slices per scallop depending on size.
On a large serving platter, arrange the scallop slices in a single layer, slightly overlapping them if necessary.
In a small bowl, whisk together the olive oil, lemon juice, lime juice, sea salt, and black pepper until well combined.
Drizzle the citrus dressing evenly over the arranged scallops, ensuring each slice gets a touch of seasoning.
Halve the avocado and remove the pit. Scoop out the flesh using a spoon and slice it thinly.
Thinly slice the radishes using a mandoline or a sharp knife.
Arrange the sliced avocado and radish over the scallops in an aesthetically pleasing manner.
Garnish with fresh cilantro and mint leaves, scattering them lightly over the dish.
Serve immediately as a refreshing appetizer or part of a larger meal, enjoying the vibrant flavors and textures of this Paleo-friendly scallop carpaccio.
Nutrition Facts
Calories |
763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.5 g | 67% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 2789 mg | 121% | |
| Total Carbohydrate | 29.7 g | 11% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 2.1 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1661 mg | 35% | |
*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.
