Scallop Carpaccio

Scallops carpaccio with empeltre black olive marinade and salad of piquillo pepper, baby spinach and golden raisins finished with zamorano shards. Served as salad or cold side dish.

Winner of the 2006 Professional First Prize

Submitted by Paul Morbidelli of Miyas Restaurant
New Haven, Connecticut

Makes 4 servings

Ingredients

8 large scallops
10 Empeltre black olives, pitted & very finely diced
1 Tbs chives, finely chopped
1 lemon, juiced 1oz shallot, finely chopped
1/3 cup extra virgin olive oil from Spain plus 2Tbs for salad
6 Piquillo peppers, julienned
4 oz baby spinach or aurgula
¼ cup golden raisins
1 ounce of Zamorano cheese, shaved into 12 thin shards
Salt and freshly ground black pepper to taste

Preparation

Remove side muscles from scallops and slice scallops sideways to give four thin round portions per scallop, cover and refrigerate.

In a mixing bowl add chopped Empeltre olives, lemon juice, shallots and chives, whisk in olive oil and salt & pepper to taste.

Lightly brush a large plate inside of the border with olive oil and place eight scallop portions (two scallops) evenly spaced giving enough room in the center for the salad. Using a spoon evenly distribute the marinade on the scallops.

Combine the spinach or arugula, peppers, raisins, salt & pepper and toss with olive oil. Mix well and place an equal amount in the center of each plate, then top each salad with Zamorano shards.