For this pretty, summery dish, chef Jesus Nuñez butterflies salmon loin and rolls it around whole scallops, pressing it in plastic to give it a uniform shape. Then he slices it thinly, so the salmon surrounds the scallop.

He makes almond ice cream by infusing milk with Marcona almonds that he sautéed with salt, pepper, rosemary, thyme and sage. Then he strains the milk and spins it in an ice cream maker.

Nuñez drizzles the carpaccio with lemon juice, salt, pepper and olive oil, and garnishes it with black olive tapenade, cherry tomatoes and salmon roe, scooping the almond ice cream on top.

The appetizer is priced at $13.

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Contact Bret Thorn at bret.thorn@penton.com.
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