Scallop Carpaccio Salad

Scallop Carpaccio Salad

A delectable arrangement of vegetables, fresh scallops, olive oil and soy sauce.

Cooking time
5 minutes
  • Nutrition facts are for one serving.
  • Lemon wedges are not included in nutritional information.
  • This recipe uses ingredients for raw or semi-cooked consumption.
    To avoid food poisoning and to safely enjoy home-cooked meals, we ask you to adhere to the guidelines provided by your local Food Safety Information Center for the procurement, storage, cooking and other preparation methods of food ingredients.

Ingredients(Servings: 2)

Ingredients(Servings: 2)


2 leaves


1/4 stick


1 Tbsp


  1. Slice the scallops in half width-wise. Tear the red leaf lettuce into edible size pieces and thinly slice the bell peppers. Cut the cucumber in half length-wise, then slice into pieces diagonally.
  2. Arrange the scallops on a dish, place the red leaf lettuce on top in the center and garnish with lemon wedges.
  3. Pour on the olive oil and soy sauce and squeeze on a lemon wedge before serving.

Cooking Basics

Bell peppers - removing seeds

Cut the bell pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.


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