Scallop Carpaccio With Ginger

Name: Scallop Carpaccio With Ginger
Total time: 15 min
Yield: 4 servings
Cuisine: italian
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

By Eugenia Bone

Total Time: 15 minutes, plus 15 minutes to 2 hours for marinating
Rating: 4(10)
Comments: Read comments

Featured in: Ginger’s Youthful Adventures

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

2tablespoons finely chopped spring ginger
1garlic clove, minced
½teaspoon salt, or to taste
¼cup extra-virgin olive oil, or to taste
1tablespoon lemon juice, or to taste
1pound very fresh (day boat, if possible) deep sea scallops
Ground black pepper
2tablespoons minced parsley, for garnish

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

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.