Jul 14 2026
Restaurants›Acqua al 2 - Annapolis›Carpaccio Di Capesante Recipe

Carpaccio Di Capesante Recipe

Inspired by Acqua al 2 - Annapolis
Time30m
Serves2

Thin slices of raw scallops, topped with shallots, greens, and a citrus relish, finished with a white balsamic vinaigrette

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Ingredients

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Scallops

Citrus Relish

Garnish

White Balsamic Vinaigrette

Method

Prepare Scallops

  1. 1

    Slice Scallops

    Using a sharp knife, carefully slice the scallops into thin rounds, about 1/4 inch thick. Arrange the slices on a chilled plate in a single layer.

  2. 2

    Season

    Sprinkle the sliced scallops with sea salt and black pepper to taste.

Make Citrus Relish

  1. 3

    Prepare Citrus

    Zest the orange and lemon, then juice both fruits into a small bowl, ensuring to remove any seeds.

  2. 4

    Combine Ingredients

    Add honey and olive oil to the citrus juice and zest. Mix well until combined.

Prepare Garnish

  1. 5

    Slice Shallots

    Thinly slice the shallots and set aside.

  2. 6

    Prepare Greens

    Rinse the arugula and microgreens under cold water and pat dry with a paper towel.

Make Vinaigrette

  1. 7

    Combine Vinaigrette Ingredients

    In a small bowl, whisk together white balsamic vinegar, Dijon mustard, olive oil, salt, and black pepper until emulsified.

Assemble Dish

  1. 8

    Plate the Carpaccio

    On the plate with the scallops, drizzle the citrus relish evenly over the scallops.

  2. 9

    Add Garnish

    Sprinkle the sliced shallots, arugula, and microgreens over the scallops and relish.

  3. 10

    Finish with Vinaigrette

    Drizzle the white balsamic vinaigrette over the entire dish.

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