Scallop carpaccio 帆立貝のカルパッチョ

Fresh sashimi-grade scallops are difficult to come by in our area. Even in sushi bars, we rarely see it. This was from Catalina offshore products with tuna sashimi and other items. It smelled (or rather did not smell at all) fresh. Since I had quite a good amount, I decided to make it into carpaccio style as you see below.

First I removed the hard muscle bundles from the scallops. To slice the scallops thinly, I placed them on the cutting board and pressed with my left index and middle finger (I'm right handed). Using a sharp and thin blade (in my case, Global's flexible Swedish filet knife), I sliced the first slice horizontally as close to the cutting board surface as possible. While keeping pressure on the scallop, I sliced the second one just above the first and so on to make about 4-6 thin slices from one scallop.

I sliced some Vidalia onion very thinly, separated the rings and scattered them on the bottom of the plate. I then sprinkled salt, black pepper and olive oil. I also splashed a small amount of Champagne vinegar. I arranged the thinly sliced scallops in one layer on the top. I garnished with small cubes of tomato (or concasse of tomato), caper, chopped chive and chopped oil cure black olives (stones removed). I sprinkled olive oil, Kosher salt, black pepper and Champagne vinegar again.

The scallop meat is very tender, fresh tasting and sweet. This will made us enjoy more cold sake! If you are not a sake drinker, dry Champaign or other effervescent wines (California sparkling wines, Cava, or Prosecco) will go well with this.