Scallop Carpaccio

Ingredients

4 large scallops, tendon removed
1 teaspoon seeded and finely chopped jalapeno pepper
1 tablespoon finely julienned fresh mint leaves
1 tablespoon finely julienned cilantro
1 lime, juice only
1 lemon, juice only
Cilantro oil to garnish

Preparation

1
Cut each scallop horizontally into 4 thin slices. Place sliced scallops on individual plates. Cover with plastic wrap and refrigerate until ready to serve.
2
To serve, remove the plastic wrap from the plates. Drizzle 1 1/2 tablespoons oil on each plate, making sure that each scallop is coated. Drizzle a little cilantro oil over scallops. Season with salt and freshly ground white pepper. Sprinkle a little of each of the jalapeno, tomato, mint and cilantro over each scallop. Sprinkle with lemon and lime juice and serve immediately.
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Comments

Curt's picture

Tomato concasse & cilanto oil...where do those come from?

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Yield:

4.0 servings

Added:

Saturday, February 13, 2010 - 1:48pm

Creator:

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