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
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
8 ounces sea scallops, thinly sliced crosswise
Flaky sea salt and thinly sliced radishes, for garnish
How to Make It
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.
Aromatic dry Riesling.
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