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 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

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.

No additional tips available.

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

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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.

Sea Scallop Carpaccio

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