Sea Scallop Carpaccio

By David Tanis

Published July 22, 2014

  • Fred R. Conrad/The New York Times
Media 1 of 1
Total Time
15 minutes, plus 30 minutes for pickling shallots
Rating
5(113)
Comments
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For an elegant, easy first course, all you need are large ultra-fresh sea scallops. Ask your fishmonger for dry-packed day-boat or diver scallops. The carpaccio takes only a few minutes to assemble.

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Ingredients

Yield:6 appetizer servings

  • 1 large shallot, peeled and sliced thin crosswise

  • Flaky sea salt (such as Maldon) or kosher salt

  • ¼ cup red wine vinegar

  • ¾ pound large sea scallops

  • 8 ounces small cherry tomatoes, halved

  • Pinch of red pepper flakes (peperoncino)

  • 1 tablespoon capers, rinsed

  • Handful of basil leaves

  • 1 large lime, halved

  • Fruity extra-virgin olive oil, for drizzling

Ingredient Substitution Guide
Nutritional analysis per serving

7 grams carbs; 14 milligrams cholesterol; 78 calories; 1 gram monosaturated fat; 2 grams fat; 1 gram fiber; 315 milligrams sodium; 8 grams protein; 2 grams sugar

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

  1. Step 1

    Put sliced shallots in a small bowl and sprinkle with ½ teaspoon salt. Add vinegar and mix gently, keeping shallots submerged. Leave at room temperature for 30 minutes. (May be made 1 or 2 days in advance and refrigerated.) Remaining vinegar may be reserved for another use, such as salad dressing.

  2. Step 2

    With a sharp knife, slice each scallop crosswise into very thin slices. Distribute slices among six chilled plates, laying them flat in a circular pattern. Arrange halved cherry tomatoes over each plate. Sprinkle scallop and tomatoes with salt, a little peperoncino, a few capers and some pickled shallot.

  3. Step 3

    Garnish with torn or sliced basil leaves and some small basil leaves. Give each plate a squeeze of lime juice and a generous drizzle of olive oil. Serve immediately.

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Ratings

5 out of 5
113 user ratings
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Comments

Janet

This is simply a beautiful dish. Just make sure you have the freshest scallops possible - the scallops should be "dry", meaning no liquid has been added to plump them up, go to a fish monger you trust and you won't be disappointed

Mary Anne

This is a perfect appetizer on a hot summer night...so fresh and light. It's one of my "go to" favorites.

Reed

Are these scallops supposed to be prepared raw or pan seared?

James

Absolutely superb recipe, so light and fresh. Just make sure you have good ingredients!

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