Appetizer: Italy – Capesante Crudo (Scallop Carpaccio)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 0 min

Total 10 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

Very fresh sea scallops, chilled, about 8 oz total
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) fresh lemon or yuzu juice
Sea salt flakes to taste
Freshly ground black pepper to taste
1 tbsp (15 ml) capers or microgreens/arugula
2 tbsp (30 ml) thinly sliced shallot or chives
Red pepper flakes to taste (optional)

Show original ingredient measurements

Very fresh sea scallops, chilled, about 8 oz total (227 g total)
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) fresh lemon or yuzu juice
Sea salt flakes to taste
Freshly ground black pepper to taste
1 tbsp (15 ml) capers or microgreens/arugula
2 tbsp (30 ml) thinly sliced shallot or chives
Red pepper flakes to taste (optional)

Instructions

1. Slice scallops thinly (or halve then very thinly slice) and arrange in a single layer on chilled plates.
2. Drizzle with olive oil and a splash of lemon or yuzu juice; season with sea salt and a touch of black pepper.
3. Scatter capers or microgreens and shallot/chives over the top; finish with a pinch of red pepper flakes if desired.
4. Serve immediately as a chilled appetizer.