Scallop Carpaccio With Ginger

Ingredients

• 2 tablespoons finely chopped spring ginger
• 1 garlic clove, minced
• ½ teaspoon salt, or to taste
• ¼ 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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    202 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 13 grams protein; 27 milligrams cholesterol; 736 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. 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.)
2. 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.
3. 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.