STARTER: SCALLOP CARPACCIO WITH CITRUS DRESSING

Thinly sliced scallops drizzled with a zesty citrus and olive oil dressing, garnished with microgreens and pink Himalayan salt.

Scallop Carpaccio with Citrus Dressing Recipe

Prep Time: 45 minutes (includes freezing time)

Cook Time: 20 minutes

Serves: 4 guests

Ingredients:

Scallop Carpaccio with Citrus Dressing

  • 12 large scallops
  • 3/4 cup olive oil
  • Zest and juice of 1 lemon
  • Zest and juice of 1 lime
  • Zest and juice of 1 orange
  • 2 teaspoons finely chopped chives
  • Pink Himalayan salt, to taste
  • Freshly ground black pepper, to taste
  • Microgreens for garnish

Instructions:

1. Freeze the Scallops

> Place scallops in the freezer for about 30 minutes until they are firm but not frozen solid.

2. Make the Citrus Dressing

> In a bowl, whisk together the olive oil, lemon zest, lime zest, orange zest, lemon juice, lime juice, and orange juice. Stir in the chives. Season with salt and pepper to taste. Set aside to let the flavors meld.

3. Slice the Scallops

> Remove the scallops from the freezer. Using a very sharp knife, slice them horizontally into thin discs, about 1/8 inch thick.

4. Plate the Carpaccio

> Arrange the scallop slices on individual plates, slightly overlapping each slice. Drizzle the citrus dressing generously over the scallops.

5. Garnish and Serve

> Sprinkle a small pinch of pink Himalayan salt over the scallops. Garnish with microgreens. Serve immediately, allowing the acidity of the citrus to slightly "cook" the scallops as they come to room temperature.