Scallop Carpaccio

  • serves 4


9 Ratings
Directions for: Scallop Carpaccio


4 large scallops, tendon removed

1 tsp seeded and finely chopped jalapeno pepper

¼ cup tomato concasse

1 Tbsp finely julienned fresh mint leaves

1 Tbsp finely julienned cilantro

6 Tbsp extra virgin olive oil

1 lime, juice only

1 lemon, juice only

Cilantro oil to garnish


1. Cut each scallop horizontally into 4 thin slices. Place sliced scallops on individual plates. Cover with plastic wrap and refrigerate until ready to serve.

2. To serve, remove the plastic wrap from the plates. Drizzle 1 ½ tablespoons oil on each plate, making sure that each scallop is coated. Drizzle a little cilantro oil over scallops. Season with salt and freshly ground white pepper. Sprinkle a little of each of the jalapeno, tomato, mint and cilantro over each scallop. Sprinkle with lemon and lime juice and serve immediately.

See more: Dinner, Lunch, Shellfish, Quick and Easy, Appetizer, No-Cook, Italian


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