Carpaccio of scallops with exotic flavours
Seasons don’t matter when it comes to scallops. They will always elevate your meal to another level and make it a feast!
EQUIPMENT (click pictures for details)
Ingredients
- 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
Instructions
- 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.
For garnish:
- 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.
Notes
- The scallops must be extremely fresh or you can use frozen scallops (sashimi grade).
Nutrition for 1 portion
Calories: 127kcalCarbohydrates: 1gProtein: 1gFat: 14gCholesterol: 1mgSodium: 12mgSugar: 1gIron: 1mg
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