SEA SCALLOP CARPACCIO

Sea Scallop Carpaccio image

For an elegant, easy first course, all you need are large ultra-fresh sea scallops. Ask your fishmonger for dry-packed day-boat or diver scallops. The carpaccio takes only a few minutes to assemble.

Provided by David Tanis

Categories dinner, lunch

Time 45m

Yield 6 appetizer servings

Number Of Ingredients 10

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Ingredients

1 large shallot, peeled and sliced thin crosswise
Flaky sea salt (such as Maldon) or kosher salt
1/4 cup red wine vinegar
3/4 pound large sea scallops
8 ounces small cherry tomatoes, halved
Pinch of red pepper flakes (peperoncino)
1 tablespoon capers, rinsed
Handful of basil leaves
1 large lime, halved
Fruity extra-virgin olive oil, for drizzling

Steps:

Put sliced shallots in a small bowl and sprinkle with 1/2 teaspoon salt. Add vinegar and mix gently, keeping shallots submerged. Leave at room temperature for 30 minutes. (May be made 1 or 2 days in advance and refrigerated.) Remaining vinegar may be reserved for another use, such as salad dressing.
With a sharp knife, slice each scallop crosswise into very thin slices. Distribute slices among six chilled plates, laying them flat in a circular pattern. Arrange halved cherry tomatoes over each plate. Sprinkle scallop and tomatoes with salt, a little peperoncino, a few capers and some pickled shallot.
Garnish with torn or sliced basil leaves and some small basil leaves. Give each plate a squeeze of lime juice and a generous drizzle of olive oil. Serve immediately.

Nutrition Facts : @context http, Calories 62, UnsaturatedFat 0 grams, Carbohydrate 7 grams, Fat 0 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 0 grams, Sodium 314 milligrams, Sugar 2 grams, TransFat 0 grams