Carpaccio of Scallops, Spinach Salad Recipe

Ingredients

• 12 fresh scallops, cleaned and deveined
• 1/4 cup extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• Kosher salt and freshly ground black pepper
• 3 cups fresh baby spinach leaves
• 1/2 cup cherry tomatoes, halved
• 1/4 cup thinly sliced red onion
• 1 tablespoon capers, drained and rinsed

Directions

1. Using a sharp knife, slice each scallop crosswise into thin rounds.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
3. Arrange the scallop slices on a serving platter, slightly overlapping each other.
4. Drizzle the dressing over the scallops, reserving some to dress the salad.
5. In a large bowl, toss together the spinach, cherry tomatoes, red onion, and capers with the remaining dressing.
6. Serve the carpaccio of scallops with the spinach salad on the side.

Verdict

This carpaccio of scallops and spinach salad is a light and refreshing dish that showcases the delicate flavor and texture of the scallops. The tangy dressing perfectly complements the sweet scallops, while the fresh vegetables provide a delightful crunch. It’s an elegant appetizer that’s sure to impress your guests.

Serving Suggestions

Serve this dish with a glass of chilled white wine and some crusty bread to soak up all the delicious dressing. Alternatively, you can also top the scallops with some shaved Parmesan cheese or chopped fresh herbs, such as parsley or chives, to add some extra flavor and color. Enjoy!