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 

Kay Chun
August 2016

Gallery

Credit: © Con Poulos

Recipe Summary

total:
25 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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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