Scallop Carpaccio with Hand-Cut Ginger-Chive Pesto

Diets

Gluten free
Paleo

Ingredients

Seafood
- 8 oz Sea scallops

Produce
- 1/4 cup Chives
- 2 tbsp Ginger, fresh
- 1 Sea salt and thinly sliced radishes, Flaky

Condiments
- 1 tbsp Lime juice, fresh

Baking & Spices
- 1 Kosher salt
- 1 Pepper

Oils & Vinegars
- 1/4 cup Olive oil, Extra Virgin

Time
Total: 25M

Found on foodandwine.com

Description

People dont think to eat scallops raw, but sliced thinly and marinated theyre delicious in ceviches, crudos and carpaccios like the one here from Food & Wines Kay Chun. To add texture, Chun tops the dish with crunchy flakes of sea salt and crisp radish slices. Slideshow: More Scallops Recipes

Ingredients

2 tablespoons minced peeled fresh ginger
1/4 cup finely chopped chives
1/4 cup extra-virgin olive oil
1 tablespoon fresh lime juice, plus lime wedges for serving
Kosher salt
Pepper
8 ounces sea scallops, thinly sliced crosswise
Flaky sea salt and thinly sliced radishes, for garnish

Directions

In a small bowl, combine the ginger, chives, olive oil and lime juice; season with kosher salt and pepper and mix well. Arrange the scallops on a platter and top with the ginger-chive pesto. Season with flaky sea salt and garnish with sliced radishes. Serve with lime wedges.

Serves: 4
TotalTime: 25 MIN

foodandwine.com

494 0 2017-08-04 06:24:10

Title:	Scallop Carpaccio with Hand-Cut Ginger-Chive Pesto
Descrition:	This simple and elegant raw scallop recipe gets flavor from fresh ginger, chives and fresh lime juice. Get the recipe at Food & Wine.

Scallop Carpaccio with Hand-Cut Ginger-Chive Pesto