Scallop Carpaccio Lime Pink Peppercorns
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
Paper-thin raw scallops dressed with lime zest, crushed pink peppercorns and olive oil — a light, elegant seafood appetizer.
Paper-thin raw scallops dressed with lime zest, crushed pink peppercorns and olive oil — a light, elegant seafood appetizer.
🥄 Ingredients
- 🫗 8 (150g) ultra-fresh diver scallops, side muscle removed
- 🫗 1 lime, juiced and zested
- 🫗 1 teaspoon olive oil
- 🫗 1/2 teaspoon pink peppercorns, crushed
- 🫗 1 cup arugula
- 🫗 1 tablespoon shaved Parmesan (10g)
- 🫗 Flaky sea salt, to serve
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
Ensure the scallops are impeccably fresh and ice-cold.
Slice each scallop crosswise into very thin rounds, about 1/8 inch (3mm).
Arrange the slices in a single layer, slightly overlapping, on a chilled plate.
Drizzle with lime juice, then the olive oil, and season with lime zest and a pinch of flaky salt.
Scatter over the crushed pink peppercorns.
Serve with a handful of arugula and shaved Parmesan on the side, then serve immediately.
⚠️ Common Mistakes
- ✕
Slicing slightly thawed or warm scallops, which fall apart and turn mushy.
- ✕
Overdressing with lime, which "cooks" and ruins the delicate raw texture.
- ✕
Using stale pink peppercorns that have lost their aromatic punch.
🔄 Variations
Finish with a few drops of truffle oil for luxury.
Replace the parcel with shaved fennel and microgreens.
Add a whisper of chili oil for gentle heat.
🧊 Storage
- 📦
Carpaccio must be served immediately; it cannot be stored raw.
- 📦
Prepare the dressing and greens ahead of time, and slice the scallops last.
💡 Chef Tips
Tip 1: Chill the scallops and the plate thoroughly so the raw slices stay firm during assembly.
Tip 2: Use a razor-sharp knife and slice in one clean stroke for even, intact rounds.
Tip 3: Crush the pink peppercorns lightly, then scatter sparingly so they perfume rather than overpower.
❓ FAQ
Is eating raw scallops safe? Yes, as long as you buy sushi-grade, ultra-fresh scallops and keep them chilled below 40°F (4°C).
Where do pink peppercorns come from? They are dried berries of the Peruvian pepper tree, used here for a mild, floral heat.
How many calories is this appetizer? About 250, making it a light and elegant start to any high-protein meal.
🔗 Related Recipes
.webp)
About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →