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Scallop Carpaccio with Hand-Cut Ginger-Chive Pesto

People don't think to eat scallops raw, but sliced thinly and marinated they're delicious in ceviches.

Prep Time

    •    Prep and cook time: 25 minutes
    •    Yield: Serves 4


    •    Pepper
    •    kosher salt
    •    1/4 cup extra-virgin olive oil
    •    1/4 cup freshly chopped chives
    •    2 tbsps minced peeled fresh ginger
    •    8 ounces sea scallops, thinly sliced crosswise
    •    flaky sea salt and thinly sliced radishes, for garnish
    •    1 tbsp fresh lime juice, plus lime wedges for serving


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

This great family recipe is thanks to Food&Wine Recipes at


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