A well sourced scallopis at its best when eaten raw. This scallop carpaccio recipe relies on the flavor and texture of these high quality scallops! Be sure to use a sharp knife to get a clean slice through the scallop and preserve its silky smooth edges and pearly appearance.
2 tablespoons shelled pistachios
2 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 teaspoon chopped fresh tarragon
1 tablespoon extra-virgin olive oil
flaky sea salt and fresh ground pepper to taste
1/2 lb Sea Scallops
1/4 cup thinly sliced radish
1/2 cup baby arugula
2 tablespoons pomegranate seeds
Add pistachios to a small pan and heat, over medium low heat, until pistachios become fragrant and begin to brown. Remove from heat, coarsely chop, and set aside.
In a small bowl combine lemon juice, Dijon mustard, and tarragon, and mix with a small whisk. Add olive oil in a slow drizzle, whisking constantly, until the mixture emulsifies. Add salt and pepper to taste, and set dressing aside.
Using a sharp knife, slice scallops into 1/4-inch thick rounds. Arrange the raw scallop rounds on a platter. Scatter radish atop the scallops, and heap arugula in the middle of the platter.
Drizzle dressing over all, then top with pomegranate seeds, pistachios, a few grinds of fresh pepper, and flaky sea salt to taste. Serve immediately.
Recipe via Food 52