© Con Poulos
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
How to Make It
Step 1
In a small bowl, combine the ginger, chives, olive oil and lime juice; season with kosher salt and pepper and mix well.
Step 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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