Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Friday, August 8, 2014

Scallop Carpaccio with Lemon Chive Oil

This refreshing summer appetizer is a special treat and brings the taste of the ocean to your table. The key is starting with the freshest and largest sea scallops you can find and a sharp knife, and as long as they’re fairly large you only need to buy one per person.

Before you begin put your plates in the fridge to chill, one for each person. Next, gently heat some extra virgin olive oil in a small pot and add a couple tablespoons of lemon zest and some minced chives. Immediately remove from the heat and let sit for at least an hour or even overnight.

To serve, slice each scallop as thinly as possible and lay the slices out on your chilled plates making sure they barely overlap. Then simply spoon enough of your infused oil mixture over the top to coat each slice and top with a generous sprinkle of coarse salt.

Use any leftover oil for steamed veggies or a salad dressing.

No comments:

Post a Comment