Ingredients Seafood Shellfish Scallop Carpaccio with Hand-Cut Ginger-Chive Pesto Be the first to rate & review! 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 By Kay Chun Kay Chun Test Kitchen Senior Editor. Food & Wine's Editorial Guidelines Updated on August 1, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Total Time: 25 mins Yield: 4 Ingredients 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 Directions In a small bowl, combine the ginger, chives, olive oil and lime juice; season with kosher salt and pepper and mix well. 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. Rate it Print