Scallop Carpaccio With Ginger

1. 1

   In a food processor or blender, combine the ginger, garlic, 1/2 teaspoon salt, 1/4 cup olive oil and 1 tablespoon lemon juice.

2. 2

   Pulse just enough to make a mostly smooth but not liquefied puree.

3. 3

   Adjust salt, oil and lemon juice to taste.

4. 4

   (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.)

5. 5

   Using a sharp knife, slice the scallops as thinly as possible into disks.

6. 6

   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.

7. 7

   The scallops may be served chilled, or, for more intense flavor, at room temperature.

8. 8

   To serve, on 4 individual plates or on a platter, arrange scallops in a single layer, slightly overlapping them.

9. 9

   Sprinkle with pepper and garnish with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.