Carpaccio of Scallops with Chili, Lemon, and Wood Sorrel
The scallops for this dish need to be spanking fresh so that the sweet, untainted flavor of the fish shines through. You need to season the scallops with a delicate hand, so go carefully, watching where the seasonings land.
Total TimeUnder 30 minutes
- 6 large scallops, trimmed of their coral
- 4 pinchs of chili (or crushed red pepper) flakes
- Zest and juice of 1 lemon
- 2 1/2 tablespoons best quality olive oil
- 1 tablespoon (generous) wood sorrel leaves
- Sea salt and freshly ground black pepper
Slice the scallops horizontally into ⅛ inch/3 to 4 mm slices and divide in a single layer between 4 cold plates, allowing 1 ½ scallops per serving. Season the scallops with a small pinch of chili flakes, sea salt, and freshly ground black pepper. Finely grate some lemon zest over the scallops and squeeze a little lemon juice over each serving.
Sprinkle on the wood sorrel leaves and finally drizzle with olive oil. Serve immediately.
If wood sorrel isn’t available, coriander (cilantro) can be used instead.
The scallop coral is not used in this dish as their texture is not entirely suitable for eating raw, but save them for a chowder or a scallop mousse.
Copyright 2017 Darina Allen, Martin Bealin, Kevin Dundon, Catherine Fulvio, Neven Maguire, and Leslie Conron Carola