SCALLOP CARPACCIO WITH GINGER

Scallop Carpaccio With Ginger image

Provided by Eugenia Bone

Time 15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 tablespoons finely chopped spring ginger
1 garlic clove, minced
1/2 teaspoon salt, or to taste
1/4 cup extra-virgin olive oil, or to taste
1 tablespoon lemon juice, or to taste
1 pound very fresh (day boat, if possible) deep sea scallops
Ground black pepper
2 tablespoons minced parsley, for garnish

Steps:

In a food processor or blender, combine the ginger, garlic, 1/2 teaspoon salt, 1/4 cup olive oil and 1 tablespoon lemon juice. Pulse just enough to make a mostly smooth but not liquefied purée. Adjust salt, oil and lemon juice to taste. (Alternatively, the ginger, garlic and salt may be mashed together with the side of a knife or using a mortar and pestle, then mixed with the oil and lemon juice.)
Using a sharp knife, slice the scallops as thinly as possible into disks. Combine the sliced scallops and ginger mixture in a bowl, and allow to rest at room temperature for 15 minutes, or refrigerate for up to 2 hours. The scallops may be served chilled, or, for more intense flavor, at room temperature.
To serve, on 4 individual plates or on a platter, arrange scallops in a single layer, slightly overlapping them. Sprinkle with pepper and garnish with parsley.

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 11 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 0 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 445 milligrams, Sugar 0 grams, TransFat 0 grams