Sea Scallop Carpaccio Recipes

SEA SCALLOP CARPACCIO

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.

Provided by David Tanis

Categories dinner, lunch

Time 45m

Yield 6 appetizer servings

Number Of Ingredients 10

Sea Scallop Carpaccio image

Steps:

Put sliced shallots in a small bowl and sprinkle with 1/2 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.
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.
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.

Nutrition Facts : @context http, Calories 62, UnsaturatedFat 0 grams, Carbohydrate 7 grams, Fat 0 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 0 grams, Sodium 314 milligrams, Sugar 2 grams, TransFat 0 grams

Ingredients

1 large shallot, peeled and sliced thin crosswise
Flaky sea salt (such as Maldon) or kosher salt
1/4 cup red wine vinegar
3/4 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

CARPACCIO SCALLOPS

Impress guests with this starter, or fish course, that's perfect for a dinner party. Scallops and radishes are served in a delicate Vietnamese sauce

Provided by Jeff Tan

Categories Starter

Number Of Ingredients 9

Carpaccio scallops image

Steps:

First, make the crispy tomato skins. Lower the cherry tomatoes into a pan of boiling water for 30-60 seconds until their skins begin to crack and peel, then, using a slotted spoon, lift them into a bowl of cold water. Once cool, peel off the skins and pat dry. Chop the flesh and set aside. Fill a saucepan one-third full with vegetable oil and heat to 170C. Fry the skins for 30-60 seconds or until golden yellow. Transfer to kitchen paper and sprinkle with a little salt.
To make the sauce, bring 50ml water to the boil in a saucepan, add the sugar and stir to dissolve, then cover and put in the fridge to cool down. Once cool, blend with the fish sauce, vinegar and 30g tomato flesh.
Thinly slice the scallops and radishes and mix with the sauce. Transfer the mixture to four plates using a slotted spoon, then drizzle over a bit more sauce and scatter over the tomato skins, dill and chia seeds.

Nutrition Facts : Calories 102 calories, Fat 5 grams fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 1.4 milligram of sodium

Ingredients

80g cherry tomatoes
vegetable oil , for frying
150g fresh raw scallops
20g radishes
a few dill sprigs
½ tsp chia seeds
1 tbsp granulated sugar
4 tsp fish sauce
4 tsp rice vinegar

SCALLOP CARPACCIO WITH GINGER

Provided by Eugenia Bone

Categories appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 8

Scallop Carpaccio With Ginger image

Steps:

In a food processor or blender, combine the ginger, garlic, 1/2 teaspoon salt, 1/4 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.)
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.
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.

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 11 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 0 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 445 milligrams, Sugar 0 grams, TransFat 0 grams

Ingredients

2 tablespoons finely chopped spring ginger
1 garlic clove, minced
1/2 teaspoon salt, or to taste
1/4 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

SCALLOP CRUDO

Provided by Jean Georges Vongerichten

Categories Citrus Shellfish Appetizer Marinate Quick & Easy Backyard BBQ New Year's Eve Seafood Scallop Summer Healthy Raw Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 11

Scallop Crudo image

Steps:

Whisk orange juice, lemon juice, soy sauce, oil, ginger, chile, and vinegar in a small bowl. Pour dressing onto 4 large rimmed plates. Arrange scallops over. Garnish with mint and chives. Season lightly with salt.

Ingredients

1/4 cup fresh orange juice
3 tablespoons fresh lemon juice
2 tablespoons soy sauce, preferably organic
1 tablespoon plus 2 teaspoons sunflower oil
1 tablespoon finely grated peeled fresh ginger
1 red Thai chile, thinly sliced
3/4 teaspoon Sherry vinegar
1/2 pound large sea scallops, side muscle removed, thinly sliced crosswise
1/4 cup fresh mint leaves, torn if large
2 tablespoons thinly sliced chives
Sea salt

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