Scallop Carpaccio with Tomatoes, Pickled Shallots, and Thai Basil

Course Appetizer
Cuisine American
Prep Time 30 minutes
Author Michael Herman


  • 1 large shallot
  • Flaky sea salt such as Maldon or kosher salt
  • ¼ cup red wine vinegar
  • ¾ pound large sea scallops
  • 8 ounces assorted small tomatoes such as cherry
  • Large pinch of Espelette pepper or red pepper flakes
  • 2 teaspoons capers rinsed
  • Handful of Thai basil leaves or mint
  • 1 large lime halved
  • Extra-virgin olive oil for drizzling


  1. Pickle the shallot: peel and slice the shallot crosswise thinly and place in a small bowl with the red wine vinegar and a little salt. Keeping the shallot slices submerged, leave at room temperature for 30 minutes. Meanwhile, make the rest of the dish. (This may be made in advance and kept in the refrigerator).
  2. With a sharp knife, slice each scallop crosswise into thin slices and slice the tomatoes in half. Distribute slices among chilled plates, laying them flat. Arrange halved tomatoes over each plate. Sprinkle scallop and tomatoes with salt, some Espelette pepper or red pepper flakes, the capers and some pickled shallot. Reserve the remaining vinegar for another use, such as an easy vinaigrette
  3. Garnish with torn or sliced basil leaves and some small whole basil leaves. Give each plate a squeeze of lime juice and a generous drizzle of olive oil.