📝 About This Recipe
This refined French hors d'oeuvre celebrates the pristine, buttery sweetness of premium Atlantic sea scallops, sliced into translucent rounds that melt on the tongue. Inspired by the coastal brasseries of Brittany, the dish balances the delicate seafood with a bright citrus acidity, the warmth of fresh ginger, and the floral crunch of crushed pink peppercorns. It is a sophisticated, no-cook starter that relies on the absolute freshness of ingredients to create a symphony of clean, vibrant flavors.
🥗 Ingredients
The Scallops
- 12 large Fresh Sea Scallops (Dry-packed, sashimi-grade, side muscle removed)
Citrus-Ginger Vinaigrette
- 4 tablespoons Extra Virgin Olive Oil (High quality, fruity profile)
- 1 tablespoon Lime Juice (Freshly squeezed)
- 1 tablespoon Lemon Juice (Freshly squeezed)
- 1 teaspoon Fresh Ginger (Grated or finely minced)
- 1/2 teaspoon Honey (To balance acidity)
- 1/4 teaspoon Fleur de Sel (Or fine sea salt)
Aromatic Garnish
- 1 teaspoon Pink Peppercorns (Lightly crushed)
- 1 tablespoon Chives (Finely snipped)
- 2 pieces Radishes (Sliced into paper-thin rounds)
- 1/2 cup Micro-greens or Pea Shoots (For garnish and texture)
- 1 teaspoon Lemon Zest (Finely grated)
- 1 pinch Maldon Sea Salt (For finishing)
👨🍳 Instructions
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1
Place the cleaned scallops on a plate lined with paper towels and pat them very dry; moisture is the enemy of a clean slice.
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2
For easier slicing, place the scallops in the freezer for 10-15 minutes until they are very firm but not frozen solid.
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3
While the scallops chill, prepare the vinaigrette by whisking together the olive oil, lime juice, lemon juice, grated ginger, and honey in a small bowl until emulsified.
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4
Season the vinaigrette with a pinch of fleur de sel and set aside at room temperature to allow the ginger to infuse the oil.
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5
Prepare the garnishes: thinly slice the radishes using a mandoline, snip the chives, and lightly crush the pink peppercorns with the side of a knife.
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6
Remove the scallops from the freezer. Using a very sharp chef's knife or a slicing knife, cut each scallop horizontally into 3 or 4 thin discs.
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7
Chill four appetizer plates in the refrigerator for 5 minutes; a cold plate keeps the seafood at the perfect temperature.
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8
Arrange the scallop slices on the chilled plates in a slightly overlapping circular pattern (carpaccio style).
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9
Using a pastry brush or a small spoon, lightly coat the surface of the scallops with the citrus-ginger vinaigrette.
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10
Scatter the radish slices and micro-greens artistically over the scallops.
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11
Sprinkle the crushed pink peppercorns, snipped chives, and lemon zest evenly across the plates.
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12
Finish with a tiny pinch of Maldon sea salt over each slice to provide a delicate crunch and enhance the sweetness of the scallop.
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13
Serve immediately while the scallops are still cold. Do not let them sit too long as the citrus will begin to 'cook' the delicate flesh.
💡 Chef's Tips
Always purchase 'dry' scallops; 'wet' scallops are treated with phosphates that ruin the flavor and texture. Use the sharpest knife in your kitchen to ensure clean cuts without tearing the delicate scallop meat. If you can't find pink peppercorns, use a tiny amount of white pepper or very finely diced red chili for a different kind of heat. To achieve paper-thin radish slices, use a handheld mandoline slicer set to the thinnest setting. Do not dress the dish until the very last moment to preserve the translucent appearance of the raw scallops.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine such as a Sancerre or a Chablis. Serve alongside thin shards of toasted sourdough or rye crisps for a textural contrast. A glass of chilled Champagne or Crémant de Loire makes this an exquisite celebratory starter. Follow this light appetizer with a main course of roasted sea bass or a lemon-infused risotto.