Scallop Carpaccio with Hand-Cut Ginger-Chive Pesto

Scallop Carpaccio with Hand-Cut Ginger-Chive Pesto
Ⓒ Provided by Food & Wine

By Kay Chun, Food & Wine

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.

Total Time: 25 mins

Yield: 4


  • 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


Step 1

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

Step 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.

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item Canada: Scallop Carpaccio with Hand-Cut Ginger-Chive Pesto
Scallop Carpaccio with Hand-Cut Ginger-Chive Pesto
Fresh ginger, chives, and lime juice add flavor to this easy and beautiful raw scallop dish. Canada
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