© Con Poulos
Active Time
N/A
Total Time
25 MIN
Yield
Serves : 4

People don't think to eat scallops raw, but sliced thinly and marinated they're delicious in ceviches, crudos and carpaccios like the one here from Food & Wine's Kay Chun. To add texture, Chun tops the dish with crunchy flakes of sea salt and crisp radish slices. Slideshow: More Scallops Recipes

How to Make It

Step 1    

In a small bowl, combine the ginger, chives, olive oil and lime juice; season with kosher salt and pepper and mix well.

Step 2    

Arrange the scallops on a platter and top with the ginger-chive pesto. Season with flaky sea salt and garnish with sliced radishes. Serve with lime wedges.

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