Scallop Carpaccio With Ginger
Published April 23, 2013
- Total Time
- 15 minutes, plus 15 minutes to 2 hours for marinating
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Ingredients
2 tablespoons finely chopped spring ginger
1 garlic clove, minced
½ teaspoon salt, or to taste
¼ cup extra-virgin olive oil, or to taste
1 tablespoon lemon juice, or to taste
1 pound very fresh (day boat, if possible) deep sea scallops
Ground black pepper
2 tablespoons minced parsley, for garnish
Nutritional analysis per serving (4 servings)
5 grams carbs; 27 milligrams cholesterol; 204 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 446 milligrams sodium; 14 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a food processor or blender, combine the ginger, garlic, ½ teaspoon salt, ¼ cup olive oil and 1 tablespoon lemon juice. Pulse just enough to make a mostly smooth but not liquefied purée. Adjust salt, oil and lemon juice to taste. (Alternatively, the ginger, garlic and salt may be mashed together with the side of a knife or using a mortar and pestle, then mixed with the oil and lemon juice.)
- Step 2
Using a sharp knife, slice the scallops as thinly as possible into disks. Combine the sliced scallops and ginger mixture in a bowl, and allow to rest at room temperature for 15 minutes, or refrigerate for up to 2 hours. The scallops may be served chilled, or, for more intense flavor, at room temperature.
- Step 3
To serve, on 4 individual plates or on a platter, arrange scallops in a single layer, slightly overlapping them. Sprinkle with pepper and garnish with parsley.
Private Notes