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
August 2016
