Scallop Carpaccio With Ginger

• 2 tablespoons finely chopped spring ginger
• 1 garlic clove, minced
• 1/2 teaspoon salt, or to taste
• 1/4 cup extra-virgin olive oil, or to taste
• 1 tablespoon lemon juice, or to taste
• 1 pound very fresh (day boat, if possible) deep sea scallops
• Ground black pepper
• 2 tablespoons minced parsley, for garnish

1. In a food processor or blender, combine the ginger, garlic, 1/2 teaspoon salt, 1/4 cup olive oil and 1 tablespoon lemon juice.
2. Pulse just enough to make a mostly smooth but not liquefied puree.
3. Adjust salt, oil and lemon juice to taste.
4. (Alternatively, the ginger, garlic and salt may be mashed together with the side of a knife or using a mortar and pestle, then mixed with the oil and lemon juice.)
5. Using a sharp knife, slice the scallops as thinly as possible into disks.
6. Combine the sliced scallops and ginger mixture in a bowl, and allow to rest at room temperature for 15 minutes, or refrigerate for up to 2 hours.
7. The scallops may be served chilled, or, for more intense flavor, at room temperature.
8. To serve, on 4 individual plates or on a platter, arrange scallops in a single layer, slightly overlapping them.
9. Sprinkle with pepper and garnish with parsley.

spring ginger, garlic, salt, extravirgin olive oil, lemon juice, very, ground black pepper, parsley

Taken from cooking.nytimes.com/recipes/1014692 (may not work)