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.

Jul 19, 2024