Seasons don’t matter when it comes to scallops. They will always elevate your meal to another level and make it a feast!
We don’t need to remind you anymore, but we love them. As we consume each recipe, we share with you only the dishes we genuinely enjoy. We are pretty relaxed though and seem to like everything anyway. Also try our other scallop dishes.
An interesting fact is that scallops are filter feeders, and eat plankton. Most scallops are free-living and can swim with brief bursts of speed to escape predators (mostly starfish) by rapidly opening and closing their valves. Both jumping and swimming movements are very energy-intensive, and most scallops cannot perform more than four or five in a row before becoming completely exhausted and requiring several hours of rest.
For this dish, try to use the sashimi grade Hokkaido scallop, they are firmer and sweeter in taste and are an excellent choice for this carpaccio recipe.
You can make this dish a full meal by adding baby spinach, cucumber, grapefruit or any fruits or vegetables that have distinctive acidic flavours and some crunch.
Carpaccio of scallops with exotic flavours
- 12 pcs scallop meat
For the dressing
- 1 pc lime juice + zest
- 1 pc lemon juice + zest
- 1 tsp freshly grated ginger
- 1 tsp grated lemongrass white part
- 1 pc Asian celery or white celery stalk
- 4 tbsp olive oil
- Use a long sharp knife to cut thin slices of the scallops and arrange them on a plate. Sprinkle with a pinch of salt and refrigerate.
For the dressing:
- Julienne the stalk of the celery and keep the leaves for decoration.
- Combine with the remaining ingredients for the dressing and season to taste.
- Heat up a small amount of cooking oil to 150°C and deep fry the celery leaves for 2-3 minutes. Transfer the fried, crunchy leaves onto a towel and keep aside.
- Spoon the exotic dressing generously over the sliced scallops. Add some freshly cracked pepper and the deep fried celery leaves.
- The scallops must be extremely fresh or you can use frozen scallops (sashimi grade).