Carpaccio di Capesante

Hey guys! I thought it would be nice to share an old recipe of mine that would be great during this time of year. Scallops happen to be one of my favorite "sea" ingredients to cook. They are extremely versatile, and can be eaten raw or cooked. My personal favorite? I love making scallop ceviche. I've made it in a few different ways, but this time I thought I would have a throw back to my scallop carpaccio dish. Super easy to make and definitely an impressive dish to make for guests or for a date night. 


Here's the recipe!

Ingredients (Serves 6)

  • 10 U/10DrySeaScallops
  • 3 Corn on the Cob (husks on)
  • 2 Limes
  • 1 Pint of Grape Tomatoes
  • 2 Tablespoons Capers
  • 1 oz Parsley
  • 1 oz Extra Virgin Olive Oil
  • Pinch of Salt & Pepper
  • Splash of Tabasco
  • Lemon Vinaigrette


  1. Roast Corn with Husks on, then cut corn from cob (If you don't have time to roast the corn, just brown some thawed kernels in a pan to give them some extra flavor)
  2. Juice Limes
  3. Chop Parsley
  4. In mixing bowl toss roasted corn, lime juice, grape tomatoes, capers, chopped parsley, Olive oil, salt & pepper, & tabasco; set aside until ready to use
  5. Slice Scallops paper thin & arrange on plate in a circular formation, top with salad
  6. Drizzle plate with olive oil & lemon vinaigrette
  7. Garnish with parsley