2 In The Kitchen: Chef Kristin Sollenne's Carpaccio di Capesante Recipe
NEW YORK (CBSNewYork) - To help celebrate national seafood month, Chef Kristin Sollenne of Vucciria stopped by the CBS 2 studios to offer up a recipe for a delicious fish dish.
For more information about Chef Sollenne, click here.
For a printable version of this recipe, click here (.pdf)
Carpaccio di Capesante
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
Directions
- Roast Corn with Husks on, then cut corn from cob
- Juice Limes
- Chop Parsley
- In mixing bowl toss roasted corn, lime juice, grape tomatoes, capers, chopped parsley, Olive oil, salt & pepper, & tabasco; set aside until ready to use
- Slice Scallops paper thin & arrange on plate in a circular formation, top with salad
- Drizzle plate with olive oil & lemon vinaigrette
- Garnish with parsley