Scallop Carpaccio is a dish of pure elegance, where the natural sweetness of fresh, delicate scallops takes center stage. Thinly sliced and dressed with a bright, citrusy vinaigrette, a hint of olive oil, and a sprinkle of sea salt, this dish is all about simplicity and refinement. A touch of microgreens, capers, or even a dash of yuzu zest elevates its flavors, creating a beautifully balanced bite. Best enjoyed in the warmer months when seafood is at its freshest, this carpaccio is a light yet luxurious appetizer that delights the senses with its silky texture and refreshing taste.
Ingredients
Method
- Bring a saucepan of water to a rolling boil and set the bowl of iced water beside it.
- Lower the eggs into the water with the slotted spoon and cook them for exactly 6½ minutes.
- Move the eggs to the iced water for 5 minutes, then peel them carefully.
- For the citrus dressing, whisk the zests, juices, teriyaki, soy sauce and garlic, then whisk in the olive oil and season with salt and pepper.
- For the truffle dressing, stir the mayonnaise with the truffle paste, sherry vinegar and water and season with salt.
- Pat the scallops dry, pull off the small tough muscle on the side and slice each one horizontally into 2 discs.
- Lay the slices on a plate, spoon over 2 tablespoons of the citrus dressing, scatter over the chives and leave for 5 minutes, no longer.
- Spread the romaine over four plates.
- Arrange the scallop slices on the lettuce and set an egg in the middle of each plate; season the egg with flaky salt.
- Drizzle with the olive oil and truffle oil, add small spoonfuls of the truffle dressing and shave over the summer truffle, if using.
- Serve the rest of the citrus dressing on the side.
- For the Hokkaio Sea Scallops:
- Slice sea scallops into two pieces.
- Marinate with two spoons of citrus dressing.
- Add chopped chives on top.
- Arrange dish with chopped Romaine lettuce on bottom of plate.
- Add sea scallop and slow cooked egg on top.
- Drizzle with white truffle oil, olive oil, and top with white truffle dressing, summer truffle shaving.
- Slow cooked egg:
- Place organic egg in a saucepot with water heated to 56 degrees. Celsius for 50 minutes.
- Citrus Dressing:
- Zest orange and lemon.
- Place all others ingredients in a bowl.
- Add olive oil, season to taste, and whisk thoroughly.
- White Truffle Dressing:
- Place egg yolk only in bowl. Whisk constantly adding corn oil slowly until it thickens.
- Add all others ingredients.
- Mix well and season with salt and pepper.
What we changed for home
- Egg held at 56°C (133°F) for 50 minutes replaced with a 6½-minute soft-boiled egg Holding water at an exact temperature for 50 minutes needs a circulator. At 56°C (133°F) the white barely sets anyway; a 6½-minute egg has a runny yolk and a white firm enough to peel.
- Hokkaido scallops can be any sashimi-grade scallops The scallops are eaten raw, so they must be sold for raw eating; frozen Hokkaido scallops from Japanese shops are the easiest to find.
- Truffle dressing made from 3 tablespoons of mayonnaise with black truffle paste The chef's dressing makes about 230 g from half a yolk, corn oil, truffle oil and truffle juice, and the four plates use 40 g. Good mayonnaise gives the same base, and truffle juice is hard to find.
- Citrus dressing given in spoons instead of grams Amounts such as 2 g of zest and 5 g of teriyaki are too small for a kitchen scale.
- Marinating time given: 5 minutes The original gives none; citrus juice starts to firm and whiten raw scallops after a few minutes.
- White truffle oil and summer truffle made optional Many cooks find truffle oil too strong, and fresh summer truffle is seasonal and costly.
The dish in the photograph was cooked by the restaurant for this story. Photo: Oleksandr Slyadnyev.
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