Articles & Recipes

Scallop Carpaccio With Avocado And Basil

Ashley Sperber - Friday, January 15, 2016
Scallop Carpaccio With Avocado And Basil

This dish was inspired by my recent trip to Paris.  The entire prep time should take no longer than a half hour and it's comprised of very few ingredients.  As always, when working with raw meats, it is critical to get the freshest proteins from a safe and reliable source.  If the the scallops have any trace of a fishy odor, then do not consume them!


Serving size: 2
Prep time: 1/2 hour

4 diver sea scallops
1T capers, with preserving liquid
1/2 shallot, finely sliced
1t basil, finely sliced
2T avocado, finely diced
1T extra virgin olive oil
pinch of sea salt
pinch of chili pepper flake


The sea scallops should be refrigerated for at least 2 hours, ensuring that no pathogens are present before slicing.  Before starting, also place a plate in the freezer for chilling. Start by finely slicing the shallots.  Put them in a small bowl with capers and preserving liquid, covering with saran wrap and placing in the refrigerator until plating.  Chiffonade the basil by layering the leaves on top of each other and rolling them up in a bundle, lengthwise.  Slice the bundle crosscut (widthwise) and set aside until plating.  Finely dice 2 tablespoons of avocado which should approximate to a quarter of a small avocado; set aside until plating.

Remove scallops from refrigerator and slice each in a horizontal crosscut, about 1/4 inch thick, rendering 4 slices per scallop.  Remove chilling plate from freezer and arrange the scallops as desired.  Lightly spoon caper and shallot mixture over the scallops, liberally incorporating preserving liquid.  Arrange basil and avocado as desired.  Finish with a light drizzle of olive oil and a pinch of salt (bearing in mind that capers are very salty) and chili flakes.

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