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· 1 lbs large sea scallops

· 1/4 cup finely diced red onion

· 1/2 cup lime juice

· ½ cup extra virgin olive oil

· 3 tablespoons chopped capers

· 3 tablespoons chopped cilantro

· 1/2 teaspoon cayenne pepper

· salt and pepper to taste

1. Slice scallops horizontally to desired thickness. (It is helpful to place them in the freezer for 15 minutes prior for easier slicing)

2. Combine all remaining ingredients in a small bowl and drizzle over scallop carpaccio before serving.


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