- Prep time 25 minutes
- Serves 2-4 as an appetizer
A well-sourced scallop is at its best when eaten raw. This scallop carpaccio recipe relies on the flavor and texture of dayboat scallops, the best dry scallops you can buy. By using a light touch—a simple lemon-Dijon dressing, a smattering of fresh arugula, and a sprinkle each of chopped toasted pistachios and bright, juicy pomegranate seeds—you'll preserve and highlight everything that makes this dish a perfect appetizer for a special occasion. —Ben Conniff
Test Kitchen Notes
This recipe from Ben Conniff of Luke's Lobster, an expert in sourcing and preparing sustainable seafood, brings a medley of textures, colors, and flavors that perfectly compliment the natural sweetness and tender texture of the scallop. Be sure to use a sharp knife to get a clean slice through the scallop and preserve its silky smooth edges and pearly appearance. —The Editors
freshly squeezed lemon juice
chopped fresh tarragon
extra-virgin olive oil
flaky sea salt and freshly ground black pepper, to taste
dry dayboat scallops
cup thinly sliced radish
- Add pistachios to a small pan and heat, over medium low heat, until pistachios become fragrant and begin to brown. Remove from heat, coarsely chop, and set aside.
- In a small bowl combine lemon juice, Dijon mustard, and tarragon, and mix with a small whisk. Add olive oil in a slow drizzle, whisking constantly, until the mixture emulsifies. Add salt and pepper to taste, and set dressing aside.
- Using a sharp knife, slice scallops into 1/4-inch thick rounds. Arrange the raw scallop rounds on a platter. Scatter radish atop the scallops, and heap arugula in the middle of the platter.
- Drizzle dressing over all, then top with pomegranate seeds, pistachios, a few grinds of fresh pepper, and flaky sea salt (like Maldon) to taste. Serve immediately.