Scallop Carpaccio Recipe
pickled cayenne / persimmon / lime / tostada
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Ingredients
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Scallops
Pickled Cayenne
Persimmon Salsa
Tostadas
Method
Prepare Scallops
- 1
Slice Scallops
Thinly slice the fresh scallops into rounds and arrange them on a chilled plate. Sprinkle with salt and cayenne pepper, and set aside.
Pickle Cayenne
- 2
Make Pickling Brine
In a small saucepan, combine white vinegar, water, sugar, cayenne pepper, and salt. Bring to a boil, stirring until sugar dissolves.
- 3
Pickle the Cayenne
Remove from heat and allow the brine to cool slightly. Pour over sliced cayenne pepper in a jar and let sit for at least 30 minutes or until ready to use.
Prepare Persimmon Salsa
- 4
Fry Tostadas
- 5
Fry Tortillas
In a deep skillet, heat vegetable oil over medium-high heat. Fry the corn tortillas one at a time until they are golden and crispy, about 1-2 minutes per side. Drain on paper towels.
Assemble Carpaccio
- 6
Plate the Dish
On each tostada, arrange the scallop slices. Top with persimmon salsa and a few pieces of pickled cayenne. Serve immediately.
