Scallop Carpaccio

1. 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. 2

   To serve, remove the plastic wrap from the plates. Drizzle 1 1/2 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.