Carpaccio, typically a dish composed of thinly sliced extremely fresh raw meat, veal, venison, or tuna, becomes a succulent seafood appetizer featuring scallops in this Chablis-kissed recipe. If
you prefer, you can thinly slice and saute lightly and chill before serving.
3 to 4 extremely fresh scallops
Grated zest of 1 lime
1 tablespoon soy sauce
1 tablespoon Chablis
Recommended pairing: Chablis Premier Cru
1. Slice scallops lengthwise as thinly as possible. Place in a bowl and add lime zest and soy sauce, tossing to coat.
2. Fan out on a plate or arrange in a small dish and drizzle with Chablis. Refrigerate until chilled. Serve garnished with minced flat-leaf parsley or shredded mint.
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