Scallop carpaccio makes a light and elegant starter. When making carpaccio, use only the freshest scallops, as they will be eaten raw. Pair scallops with citrus ingredients like lime and lemon juice to complement the fresh seafood flavour.
1
Store the scallops in the freezer for 20–30 minutes so that they are firm but not frozen
2
Place flat on the chopping board
3
Hold the knife parallel to the board and make 2–3 cuts through each scallop to create thin, even discs
4
Repeat with the remaining scallops, arrange and garnish accordingly
Uses
Try Gary Jones' Ceviche of scallop and tuna, Seville orange and fennel or Tony Fleming's Ceviche of Orkney scallops with Sweet Eve strawberries.
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