Paleo Scallop Carpaccio
Delight your taste buds with this elegant Paleo Scallop Carpaccio, a vibrant and refreshing appetizer that's as visually stunning as it is delicious. Thinly sliced fresh sea scallops form the delicate base of this dish, topped with a zesty citrus dressing made from extra virgin olive oil, lemon, and lime juice. Accentuated by creamy avocado, crisp red radish, and aromatic herbs like cilantro and mint, this no-cook recipe shines with a perfect balance of flavors and textures. Ready in just 20 minutes, this paleo-friendly scallop carpaccio is a show-stopping starter for any occasion, ideal for seafood lovers seeking a light, healthy, and sophisticated dish.
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Ingredients
- 8 large fresh sea scallops
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh lime juice
- 0.5 teaspoon sea salt
- 0.25 teaspoon freshly cracked black pepper
- 1 ripe avocado
- 2 small red radish
- 2 tablespoons fresh cilantro leaves
- 1 tablespoon fresh mint leaves
Directions
Step 1
Ensure that the scallops are fresh and properly cleaned. Pat them dry with a paper towel to remove any excess moisture.
Step 2
Place the scallops in the freezer for about 10 minutes. This will firm them up slightly and make them easier to slice thinly.
Step 3
Using a sharp knife, slice each scallop horizontally into paper-thin slices. Aim for about 3-4 slices per scallop depending on size.
Step 4
On a large serving platter, arrange the scallop slices in a single layer, slightly overlapping them if necessary.
Step 5
In a small bowl, whisk together the olive oil, lemon juice, lime juice, sea salt, and black pepper until well combined.
Step 6
Drizzle the citrus dressing evenly over the arranged scallops, ensuring each slice gets a touch of seasoning.
Step 7
Halve the avocado and remove the pit. Scoop out the flesh using a spoon and slice it thinly.
Step 8
Thinly slice the radishes using a mandoline or a sharp knife.
Step 9
Arrange the sliced avocado and radish over the scallops in an aesthetically pleasing manner.
Step 10
Garnish with fresh cilantro and mint leaves, scattering them lightly over the dish.
Step 11
Serve immediately as a refreshing appetizer or part of a larger meal, enjoying the vibrant flavors and textures of this Paleo-friendly scallop carpaccio.
Nutrition Facts
| Serving size | (504.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 762.6 |
| Total Fat 52.5g | 0% |
| Saturated Fat 7.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 98.4mg | 0% |
| Sodium 2788.9mg | 0% |
| Total Carbohydrate 29.7g | 0% |
| Dietary Fiber 11.1g | 0% |
| Total Sugars 2.1g | |
| Protein 53.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 62.3mg | 0% |
| Iron 2.5mg | 0% |
| Potassium 1660.7mg | 0% |
Source of Calories