Scallop Carpaccio with Kumquats | PBS Food
This dish is a lot of fun to eat because it starts off buttery from the creamy olive oil, and then it's sweet and tart with bursts of salt.
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Cooking tools:
- Carving knife
- Sashimi knife
- Cutting board
- Plate
- Serving platter
Ingredients
- 4 "dry" sea scallops
- 4 kumquats
- 32 pink peppercorns
- 4 teaspoons olive oil
- 1 teaspoon good sea salt
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