Whole30 Scallop Carpaccio
Elevate your appetizer game with this vibrant and refreshing Whole30 Scallop Carpaccio, a stunning no-cook dish that effortlessly blends simplicity and sophistication. This recipe spotlights the delicate sweetness of fresh sea scallops, thinly sliced and lightly marinated in a tangy citrus-olive oil blend that ‘cooks’ the surface to perfection. Topped with crisp radishes, serrano pepper for a kick, red onion, and fresh cilantro, every bite is bursting with contrasting textures and bright, bold flavors. Ready in just 20 minutes, this dish is gluten-free, dairy-free, and compliant with Whole30 dietary guidelines, making it a perfect choice for health-conscious food lovers. Serve chilled as an elegant starter or a light main course for an unforgettable dining experience.
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Recipe Information
Ingredients
- 12 large fresh sea scallops
- 2 tablespoons lime juice
- 2 tablespoons lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 medium radishes, thinly sliced
- 2 tablespoons fresh cilantro leaves, chopped
- 0.5 serrano pepper, thinly sliced
- 0.25 red onion, thinly sliced
Instructions
Begin by cleaning the scallops: Remove the side muscle if it's still attached. Rinse the scallops under cold water and pat dry with paper towels.
Place the cleaned scallops in the freezer for about 10-15 minutes to firm up. This makes them easier to slice thinly.
Using a sharp knife, carefully slice each scallop horizontally into thin rounds (about 1/8 inch thick). Arrange the slices on a chilled plate in a single layer, slightly overlapping them.
In a small mixing bowl, combine the lime juice, lemon juice, and extra-virgin olive oil. Whisk them together until well combined.
Drizzle the citrus-olive oil mixture evenly over the scallop slices, ensuring they are well coated. Allow the scallops to marinate in the citrus mixture for about 5 minutes to slightly 'cook' the surface.
Season the scallops with sea salt and black pepper to taste.
Scatter the thinly sliced radishes, red onion, and serrano pepper over the scallops for a pop of color and a slight crunch.
Finish the dish by sprinkling the chopped fresh cilantro leaves all over the top.
Serve immediately as a refreshing starter or a light main dish. Enjoy!
Nutrition Facts
Calories |
674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 4745 mg | 206% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 3.1 g | ||
| Protein | 74.9 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1416 mg | 30% | |
*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.
