Scallop Carpaccio with Hand-Cut Ginger-Chive Pesto

Name: Scallop Carpaccio with Hand-Cut Ginger-Chive Pesto
Total time: 25 min
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

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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

Updated on August 1, 2016

Scallop Carpaccio with Hand Cut Ginger Chive Pesto — 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.