Elegant Scallop Carpaccio
A delicate and elegant dish featuring thinly sliced scallops, a tangy Dijon tarragon dressing, and a delightful crunch of pistachios and pomegranate seeds.
Ingredients
| 2 | tablespoons pistachios |
|---|---|
| 2 | tablespoons lemon juice |
| 1 | teaspoon Dijon mustard |
| 1 | teaspoon fresh tarragon |
| 1 | tablespoon extra-virgin olive oil |
| flaky sea salt and freshly ground black pepper | |
| 1⁄2 | pound dry dayboat scallops |
| 1⁄4 | cup thinly sliced radish |
| 1⁄2 | cup baby arugula |
| 2 | tablespoons pomegranate seeds |
Instructions
| 1. | Heat shelled pistachios in a small pan over medium-low heat until fragrant and lightly browned. Remove from heat, coarsely chop, and set aside. |
|---|---|
| 2. | In a small bowl, combine freshly squeezed lemon juice, Dijon mustard, and chopped fresh tarragon. Slowly drizzle in extra-virgin olive oil while whisking continuously until the dressing emulsifies. Season with flaky sea salt and freshly ground black pepper to your liking. Set the dressing aside. |
| 3. | With a sharp knife, thinly slice dry dayboat scallops into 1/4-inch rounds. Arrange the scallop rounds on a platter. Top the scallops with thinly sliced radish, and artfully place baby arugula in the center of the platter. |
| 4. | Drizzle the prepared dressing over the scallops. Sprinkle with pomegranate seeds, the toasted pistachios, a few grinds of fresh pepper, and a touch of flaky sea salt (such as Maldon) to taste. Serve immediately to enjoy the freshness and delicate flavors. |
Published on Jul 19, 2024 by Luminița