Sugar-Free Scallop Carpaccio
Elevate your appetizer game with this elegant and refreshing **Sugar-Free Scallop Carpaccio** recipe! Perfectly showcasing the delicate, natural sweetness of fresh sea scallops, this no-cook dish is a striking balance of vibrant citrus flavors, briny capers, and the crispness of radishes and microgreens. Thinly sliced scallops are lightly dressed with a tangy blend of lemon and lime juice, extra virgin olive oil, and freshly ground black pepper, allowing the citrus to subtly "cook" the scallops. Garnished with fresh dill, peppery greens, and a sprinkle of capers, this healthy and refined dish captures the essence of fresh seafood while remaining free of added sugars. Whether serving as an appetizer for a dinner party or a light yet indulgent treat for yourself, this **quick, 20-minute scallop carpaccio recipe** offers sophisticated flavors with minimal effort. Serve immediately for a stunning dish that radiates freshness and flavor!
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Recipe Information
Ingredients
- 8 large fresh sea scallops
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons lime juice
- 0.25 teaspoon sea salt
- 0.25 teaspoon freshly ground black pepper
- 2 sprigs fresh dill
- 0.5 cup microgreens or arugula
- 2 small radishes
- 1 tablespoon capers
Instructions
Begin by selecting fresh, high-quality scallops. Ask your fishmonger for dry, untreated scallops to better control the flavors.
Carefully rinse the scallops under cold water and pat them dry with paper towels.
Place the scallops on a cutting board and slice each scallop horizontally into thin, even slices, aiming for about 1/8-inch thickness.
Arrange the scallop slices in a single layer on a large serving platter, ensuring they do not overlap.
In a small bowl, whisk together the extra virgin olive oil, lemon juice, lime juice, sea salt, and freshly ground black pepper to create a dressing.
Drizzle the dressing evenly over the arranged scallops, ensuring each slice is lightly coated.
Cover the platter with plastic wrap and refrigerate for about 10 minutes to allow the acid in the citrus juices to slightly 'cook' the scallops.
While the scallops are chilling, finely chop the fresh dill and thinly slice the radishes.
Remove the scallops from the refrigerator and garnish with chopped dill, placing small sprigs decoratively across the platter.
Sprinkle the microgreens or the arugula over the scallops, adding a touch of green and freshness.
Finish by scattering the thinly sliced radishes and capers across the scallops, adding a slight crunch and briny flavor.
Serve immediately and enjoy your refreshing, sugar-free scallop carpaccio.
Nutrition Facts
Calories |
551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 2589 mg | 113% | |
| Total Carbohydrate | 24.9 g | 9% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 3.3 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 980 mg | 21% | |
*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.
