Lemon and Scallop Carpaccio

14th April, 2011: Posted by G.L. Pease in Moderate, Starters, seafood

There’s little that comes from the sea that I don’t love, but scallops are a particular fave, and their fresh, sweet, slightly briny flavor is always a delight, whether seared, sautéed, grilled, fried, or in a ceviche or crudo. One especially elegant approach is to serve them as a carpaccio, and that’s what this is. Sort of.

Like most seafood, scallops get along well with citrus, but it’s easy to go too far. Even in a ceviche, too much time in too much lime can easily overwhelm their delicate flavor, so it’s important to approach them simply, and with a light hand. Here, for that reason, the lemon is prepared separately in advance, sweetened and preserved by the application of a little sugar, a little salt. The scallops, sliced and lightly marinated with fresh orange juice, are served on top. The combination is fresh and delightful, making a wonderful little amuse bouche for a seafood supper.

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