A Carpaccio of Sea Scallops with Fennel Slaw
Carpaccio usually refers to paper thin slices of raw beef served with good extra virgin olive oil and herbs but in this case, it became a clever way to serve scallops!
- 8 large sea scallops, each sliced paper thin into 8 thin rounds
- 1 large lemon, juiced
- 1 tsp fine sea salt
- 1/3 cup fruity extra virgin olive oil plus extra for drizzling
- 1 shallot, peeled and finely minced
- 2 tbsp finely minced parsley
- 2 tbsp finely minced tarragon
- 1 tbsp white balsamic or rice wine vinegar
- 1 small fennel, white bulb only, shaved as for cole slaw
- Fine sea salt to taste
- 2 tbsp toasted pine nuts
- Place the scallops in a glass rectangular casserole dish and pour the juice over them. Add the salt . Gently toss them and allow them to marinate, covered in the refrigerator for several hours. Turn them once while they are marinating.
- In a bowl combine the olive oil, shallot, parsley, tarragon and vinegar. Add the fennel and toss again very well. Allow the flavors to develop for 1 hour.
- To serve:
- Divide and mound the fennel slaw in the center of 4 salad plates. Divide and mound the scallops slices on top of the fennel. Drizzle the top with more olive oil and add more salt if desired Sprinkle the nuts evenly over each dish and serve.
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