Scallop Carpaccio
By: Andie Mitchell
Published: Saturday, February 13, 2010 - 1:48pm

Ingredients




4 large scallops, tendon removed
1 teaspoon seeded and finely chopped jalapeno pepper
1 cup tomato concasse
1 tablespoon finely julienned fresh mint leaves
1 tablespoon finely julienned cilantro
6 tablespoons extra virgin olive oil
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.

Comments:
Curt

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