Scallop Carpaccio with Kumquats
This dish is a lot of fun to eat because it starts off buttery from the creamy olive oil, and then it's sweet and tart with bursts of salt. (Recipe Credit: Marc Matsumoto of Fresh Tastes.)
- 4 "dry" sea scallops
- 4 kumquats
- 32 pink peppercorns
- 4 teaspoons olive oil
- 1 teaspoon good sea salt
- Using a very sharp carving or sashimi knife, slice each scallop into 6-7 slices, across the grain.
- Slice the kumquats into very thin rounds, removing any seeds as you go.
- To plate, alternate the scallop slices with kumquat slices and top each kumquat slice with a pink peppercorn.
- Drizzle with the olive oil and then sprinkle with the sea salt. Serve immediately.