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. Slideshow:  More Scallops Recipes 

Scallop Carpaccio with Hand Cut Ginger Chive Pesto
Photo: © Con Poulos
Total Time:
25 mins


  • 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


  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.

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