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| Ⓒ Provided by Food & Wine |
By Kay Chun, Food & Wine
People don't think to eat scallops raw, but sliced thinly and marinated they're delicious in ceviches, crudos and carpaccios like the one here from Food & Wine's Kay Chun. To add texture, Chun tops the dish with crunchy flakes of sea salt and crisp radish slices.
Total Time: 25 mins
Yield: 4
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Ingredients
- 2 tablespoons minced peeled fresh ginger
- 1/4 cup finely chopped chives
- 1/4 cup extra-virgin olive oil
- 1 tablespoon fresh lime juice, plus lime wedges for serving
- Kosher salt
- Pepper
- 8 ounces sea scallops, thinly sliced crosswise
- Flaky sea salt and thinly sliced radishes, for garnish
Directions
Step 1
In a small bowl, combine the ginger, chives, olive oil and lime juice; season with kosher salt and pepper and mix well.
Step 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.
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