Ginger-Chive Scallop Carpaccio
A light and elegant raw scallop appetizer, brightened with fresh ginger, chives, and lime juice.
- Prep20 min
- Total25 min
- DifficultyEasy
- Servings4
This carpaccio is a celebration of clean, fresh flavors. Thinly sliced sea scallops are dressed with a vibrant pesto of ginger, chives, and lime, then finished with flaky salt and radishes for a crisp bite.
Perfect for a dinner party starter or a special treat, it comes together in minutes and needs no cooking. The key is to slice the scallops as thinly as possible and serve immediately for the best texture.
Ingredients
Servings
Converted amounts are rounded.
Method
- In a small bowl, combine the ginger, chives, olive oil, and lime juice. Season with kosher salt and pepper and mix well.
- Arrange the scallop slices on a serving platter, slightly overlapping.
- Spoon the ginger-chive pesto evenly over the scallops.
- Sprinkle with flaky sea salt and garnish with the sliced radishes.
- Serve immediately, with lime wedges on the side.
💡 Tips
- For the thinnest slices, freeze the scallops for 15 minutes before cutting.
- Use a very sharp knife to slice the scallops cleanly.
- If you don't have chives, use finely chopped scallion greens.
Inspired by a recipe from Food & Wine