Scallop Carpaccio with Hand-Cut Ginger-Chive Pesto

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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
Kay Chun

Kay Chun is a recipe developer, food stylist, and New York Times Cooking contributor. She also formerly worked as Test Kitchen senior editor at Food & Wine.

Food & Wine's Editorial Guidelines
Updated on August 2, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
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Scallop Carpaccio with Hand Cut Ginger Chive Pesto
Photo: © Con Poulos
Total Time:
25 mins
Yield:
4
Cook Mode (Keep screen awake)

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

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

  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.

Originally appeared: August 2016

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