Scallop Carpaccio with Kumquats Recipe | PBS Food

Scallop Carpaccio with Kumquats

scallop carpaccio

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. (Recipe Credit: Marc Matsumoto of Fresh Tastes.)


Yield: Makes 4 servings



  • 4 "dry" sea scallops
  • 4 kumquats
  • 32 pink peppercorns
  • 4 teaspoons olive oil
  • 1 teaspoon good sea salt


  1. Using a very sharp carving or sashimi knife, slice each scallop into 6-7 slices, across the grain.
  2. Slice the kumquats into very thin rounds, removing any seeds as you go.
  3. To plate, alternate the scallop slices with kumquat slices and top each kumquat slice with a pink peppercorn.
  4. Drizzle with the olive oil and then sprinkle with the sea salt. Serve immediately.
Presented by: