Scallop Carpaccio
Elevate your appetizer game with this exquisite Scallop Carpaccio recipe, a celebration of fresh, delicate flavors and vibrant textures. Thinly sliced sea scallops are artfully arranged and drizzled with a zesty marinade made from extra virgin olive oil, fresh lemon and lime juice, and fragrant citrus zest for a refreshing burst of acidity. Topped with thinly sliced Fresno chili and fresh cilantro leaves, this dish gains a pop of color and subtle heat, while flakes of Maldon sea salt add a delightful crunch. Perfect for entertaining, this no-cook dish lets the natural sweetness of scallops shine, showcasing a sophisticated blend of simplicity and elegance. Ready in just 20 minutes, Scallop Carpaccio is an impressive starter that feels as luxurious as it tastes.
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Recipe Information
Ingredients
- 12 pieces fresh sea scallops
- 4 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon lime juice
- 1 teaspoon finely grated lemon zest
- 1 teaspoon finely grated lime zest
- 1 piece fresno chili, thinly sliced
- 2 tablespoons fresh cilantro leaves
- 0.5 teaspoon sea salt
- 0.25 teaspoon freshly ground black pepper
- 0.5 teaspoon maldon sea salt flakes (for garnish)
Instructions
Rinse the scallops under cold water and pat them dry with paper towels.
Place the scallops on a baking sheet in a single layer and freeze for about 15 minutes until firm but not frozen solid. This makes them easier to slice thinly.
Using a very sharp knife, slice each scallop horizontally into thin, circular slices. Aim for 3 to 4 slices per scallop.
Arrange the scallop slices on a chilled serving platter or individual plates in a single layer.
In a small bowl, whisk together the extra virgin olive oil, lemon juice, lime juice, lemon zest, lime zest, sea salt, and black pepper to make the marinade.
Drizzle the marinade evenly over the scallop slices.
Scatter the thinly sliced fresno chili and fresh cilantro leaves over the scallops.
Season the carpaccio with maldon sea salt flakes for an added texture and burst of flavor.
Serve immediately, ensuring the scallops remain cool and fresh.
Nutrition Facts
Calories |
222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 916 mg | 40% | |
| Total Carbohydrate | 6.9 g | 2% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.5 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 11 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 324 mg | 7% | |
*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.
