Sea Scallop Carpaccio Recipe

Name: Sea Scallop Carpaccio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large shallot, peeled and sliced thin crosswise; Flaky sea salt (such as Maldon) or kosher salt; 1/4 cup red wine vinegar; 3/4 pound large sea scallops; 8 ounces small cherry tomatoes, halved; Pinch of red pepper flakes (peperoncino); 1 tablespoon capers, rinsed; Handful of basil leaves; 1 large lime, halved; Fruity extra-virgin olive oil, for drizzling

Servings: persons

1
Put sliced shallots in a small bowl and sprinkle with 1/2 teaspoon salt.
2
Add vinegar and mix gently, keeping shallots submerged.
3
Leave at room temperature for 30 minutes.
4
(May be made 1 or 2 days in advance and refrigerated.)
5
Remaining vinegar may be reserved for another use, such as salad dressing.
6
With a sharp knife, slice each scallop crosswise into very thin slices.
7
Distribute slices among six chilled plates, laying them flat in a circular pattern.
8
Arrange halved cherry tomatoes over each plate.
9
Sprinkle scallop and tomatoes with salt, a little peperoncino, a few capers and some pickled shallot.
10
Garnish with torn or sliced basil leaves and some small basil leaves.
11
Give each plate a squeeze of lime juice and a generous drizzle of olive oil.
12
Serve immediately.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large shallot, peeled and sliced thin crosswise, Flaky sea salt (such as Maldon) or kosher salt, 1/4 cup red wine vinegar, 3/4 pound large sea scallops, and more.

Yes, Sea Scallop Carpaccio falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sea Scallop Carpaccio

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions