Key Points

  • Use fresh sashimi‑grade scallops for safe raw consumption; if unsure, briefly sear or cook them.
  • Slice zucchini very thinly (a mandoline is ideal) and cut scallops horizontally into thin pieces for best texture and presentation.
  • Dress lightly with lemon juice, olive oil, and a pinch of salt, then chill 30–60 minutes—the acid will slightly firm the scallops and meld flavors.
  • Customize with herbs, peppers, or cheese shavings, but avoid over-marinating to prevent scallops from becoming tough.

Zucchini and Scallop Carpaccio — A Refreshing, Colorful Dish

This is a surprisingly light appetizer that pairs thinly sliced raw zucchini with scallops. The keys are using fresh sashimi‑grade scallops, slicing the zucchini very thinly and evenly (a mandoline is ideal), and lightly tossing with lemon before chilling. Change the herbs, oil, or citrus and it becomes a versatile dish suitable for both entertaining and everyday meals.

Zucchini and Scallop Carpaccio — A Refreshing, Colorful Dish

When we tried it ourselves, the combination of crisp zucchini and sweet scallops was surprisingly compatible, and the aroma of herbs added a refreshing touch. The vibrant green also makes it perfect for entertaining. Honestly, even with few ingredients, it's satisfying and recommended for those who are health-conscious.

Ingredients (serves 2–3)

  • Zucchini — 1/2 zucchini (thinly sliced)
  • Scallops (sashimi-grade), 4 pieces (adductor muscles)
  • 1 tablespoon lemon juice
  • Sea salt — a pinch (add more at the end to taste)
  • 1 tablespoon extra-virgin olive oil
  • Herbs of your choice (mint, dill, chervil, etc.), to taste
  • Black pepper or pink pepper and thin shavings of Pecorino or Parmigiano, to taste (optional).

Important: Always choose fresh "sashimi-grade" scallops. If they are not for raw consumption or if you are unsure of their freshness, we recommend briefly searing the surface or heating them for a short time.

How to Make (Steps)

Preparation

Wash the zucchini, trim off the ends, and slice it as thinly as possible on a mandoline or slicer. A knife will work too—just try to keep the slices uniform in thickness for a nicer look and texture.
Lightly pat the scallops dry with a paper towel, then slice each one horizontally into 2–3 thin pieces. Cutting perpendicular to the scallop’s muscle fibers makes them easier to eat.

Plating and Seasoning

On a plate, arrange the zucchini and scallops alternately, then lightly sprinkle a pinch of sea salt over everything.
Drizzle lemon juice and extra-virgin olive oil over them, and gently work it in with your fingertips (the acid will slightly firm the scallops — that's your cue).
5. Cover with plastic wrap and chill in the refrigerator for 30 minutes to 1 hour to let the flavors settle. To finish, scatter herbs over the top and, if you like, add a little black pepper or oil to taste.

Cooking Tips, Variations, and Safe Ways to Eat

  • Tip for thin slicing: A mandoline gives a uniformly beautiful result. If you don’t have one, lay the knife on its side and slice thinly.
  • Marinating time: If you soak scallops in lemon for too long they'll become firm. Aim for about 30 minutes to 1 hour to keep a pleasant texture.
  • Food safety: Freshness is essential when eating raw scallops. If you're pregnant or have a weakened immune system, pleas