Appetizer: Italy – Capesante Crudo (Scallop Carpaccio)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 2
Approximate Time
Prep
10 min
Cook
0 min
Total
10 min
Ingredients
Very fresh sea scallops, chilled, about 8 oz total (227 g total) 2 tbsp (30 ml) extra-virgin olive oil 1 tbsp (15 ml) fresh lemon or yuzu juice Sea salt flakes to taste Freshly ground black pepper to taste 1 tbsp (15 ml) capers or microgreens/arugula 2 tbsp (30 ml) thinly sliced shallot or chives Red pepper flakes to taste (optional)
Instructions
1. Slice scallops thinly (or halve then very thinly slice) and arrange in a single layer on chilled plates. 2. Drizzle with olive oil and a splash of lemon or yuzu juice; season with sea salt and a touch of black pepper. 3. Scatter capers or microgreens and shallot/chives over the top; finish with a pinch of red pepper flakes if desired. 4. Serve immediately as a chilled appetizer.
Estimated Nutritional Information*
Per serving | Servings: 2
Calories: 208 kcal
Carbohydrates: 6.1 g
Protein: 14.1 g
Fat: 14.1 g
Saturated fat: 2 g
Cholesterol: 27 mg
Fiber: 0.6 g
Sugar: 1 g
Sodium: 547 mg
Potassium: 277 mg
Calcium: 14 mg
Iron: 0.74 mg
Vitamin A: 2 µg RAE
Vitamin C: 4.5 mg
Nutrition estimated: November 5, 2026
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Fiber, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin C are known subtotals. Missing contributions are unknown, not zero.