SCALLOP CARPACCIO RECIPE
1 large shallot, peeled and sliced thin crosswise
Flaky sea salt (such as Maldon) or kosher salt
¼ cup red wine vinegar
¾ pound large sea scallops
8 ounces small cherry tomatoes,halved
Pinch of red pepper flakes (peperoncino)
1 tablespoon capers, rinsed
Handful of basil leaves
1 large lime, halved
Fruity extra-virgin olive oil, for drizzling
YIELD 6 appetizer servings
TIME 15 minutes, plus 30 minutes for pickling shallots
For an elegant, easy first course, all you need are large ultra-fresh sea scallops. Ask your fishmonger for drypacked day-boat or diver scallops. The carpaccio takes only a few minutes to assemble.
Put sliced shallots in a small bowl and sprinkle with 1/2 teaspoon salt. Add vinegar and mix gently, keeping shallots submerged. Leave at room temperature for 30 minutes. (May be made 1 or 2 days in advance and refrigerated). Remaining vinegar may be reserved for another use, such as salad dressing.
With a sharp knife, slice each scallop crosswise into very thin slices. Distribute slices among six chilled plates, laying them flat in a circular pattern. Arrange halved cherry tomatoes over each plate. Sprinkle scallop and tomatoes with salt, a little peperoncino, a few capers and some pickled shallot.
Garnish with torn or sliced basil leaves and some small basil leaves. Give each plate a squeeze of lime juice and a generous drizzle of olive oil. Serve immediately.
Recipe by David Tenis