Scallop Carpaccio

Scallop Carpaccio is a dish made from thinly-sliced fresh scallops served with a savoury sauce. This is paired with the complex flavour of Sevruga Caviar which produces a delicate aroma and smooth texture to the dish.

Let's prepare it!

Scallop Carpaccio Slice the scallops carefully into 2mm thick circles.
Place them gently on a plate.
Broad beans Blanch the beans for a few minutes, strain and transfer into ice cold water to stop the cooking process.

Remove the skins and cut them in half. Sautee the beans in oil along with the sliced mushrooms and half of the garlic, shallots and parsley.

Add the wine and allow the alcohol to evaporate.

Season with salt and black pepper.
Pink pepper dressing Crush the pink pepper.

Thinly slice the rest of the garlic, shallots and parsley.

Mix all the ingredients in oil and leave for 30 seconds.
In the plate Drizzle the dressing on top of the scallops with the broad beans and caviar.

Place the shitake mix in the centre with the herbs and a little pink pepper dressing and lemon zest. Garnish with the Dalat flower.

Finish with a sprinkle of pink salt.

Ingredients to prepare

Ingredients: for 1 person

- Hokkaido scallops: 2 pieces
- Sevruga caviar: 10g
- Pink pepper: 10g
- Shitake mushrooms: 15 pieces
- Dalat flower: 1 piece
- Garlic: 10g
- Shallot: 10g
- Extra virgin oil: 10cl
- Lemon juice 3cl
- Butter 2g
- Lemon zest: 3g
- White wine: 5cl
- Himalayan rock salt: 5g
- Parsley: 10g
- Sarawak black pepper : 5g
- Local herbs (coriander, purple basil, mint, shiso): 5g
- Broad beans: 5 pieces