Sicilian Citrus Scallop Carpaccio with Asti-Spumanti Vinaigrette

Instructions

1. 1

   Rinse the sea scallops under cold water and pat them dry with paper towels. Using a very sharp knife, slice each scallop horizontally into thin rounds (carpaccio-style) and arrange them in a single layer on a large chilled serving platter.

2. 2

   Segment the oranges by cutting away the peel and pith, then carefully cutting out the segments between the membranes. Set the segments aside.

3. 3

   In a small bowl, whisk together the lemon juice, Asti Spumanti sparkling wine, and extra virgin olive oil until well combined. Season the vinaigrette with sea salt and black pepper.

4. 4

   Drizzle the Asti-Spumanti vinaigrette evenly over the scallop slices.

5. 5

   Scatter the orange segments, capers, and chopped fresh mint over the scallops.

6. 6

   Finish with a light sprinkle of additional sea salt and black pepper, if desired.

7. 7

   Serve immediately, garnished with extra mint leaves if you like. Enjoy this refreshing Sicilian-inspired carpaccio as a starter or light main course.