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Scallop Carpaccio

Food Network Canada
YIELDS
4 servings
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Ingredients

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
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Directions

Step 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.

Step 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.

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