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scallops carpaccio

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!
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Prep Time 15 mins
Total Time 15 mins
Course Appetisers & Starters, Fish & Seafood
Cuisine International
Servings 4 people
Calories 127 kcal

EQUIPMENT (click pictures for details)

Microplane zester
Lemon Juicer
Chef knife


  • 12 pcs scallop meat


  • 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.
    cut scallops

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.
    scallops carpaccio 3


  • 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
Keyword carpaccio, scallops
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