Scallop Carpaccio with Hand-Cut Ginger-Chive Pesto

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.

  • Total Time:
  • Servings: 4

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  • 2 tablespoons minced peeled fresh ginger
  • 1/4 cup finely chopped chives
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon fresh lime juice, plus lime wedges for serving
  • Kosher salt
  • Pepper
  • 8 ounces sea scallops, thinly sliced crosswise
  • Flaky sea salt and thinly sliced radishes, for garnish

How to make this recipe

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

  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.

Suggested Pairing

Aromatic dry Riesling.

Contributed By Photo © Con Poulos Published August 2016

1082750 recipes/scallop-carpaccio-hand-cut-ginger-chive-pesto 2016-07-14T13:24:18+00:00 Kay Chun fast||4 august-2016 recipes,scallop-carpaccio-hand-cut-ginger-chive-pesto 1082750

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