Scallop Carpaccio Recipe

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.

Scallop Carpaccio Recipe

Difficulty Level: Easy
Calories: 180
Cooking Time: 15 min

Ingredients:

For the Hokkaio Sea Scallops:
  • 8pcs Hokkaio Sea Scallop
  • 4pcs japanese Egg(Slow-Cooked)
  • 80g Citrus Dressing
  • 40g White Truffle Dressing
  • 80g Romaine Lettuce
  • 10ml White Truffle Oil
  • Snipped Chives
  • Extra Virgin Olive Oil
  • Salt and Pepper
Citrus Dressing :
  • 2g Orange Zest
  • 2g Lemon Zest
  • 10g Fresh Orange Juice
  • 10g Fresh Lemon Juice
  • 5g Teriyaki Sauce
  • 10g Japanese Soy Sauce
  • 5g Garlic Mash
  • 50g Extra Virgin Olive Oil
  • Salt and Pepper
White Truffle Dressing :
  • 15g Black Truffle Paste
  • Half pc Italian Egg Yolk
  • 50ml Black Truffle Juice
  • 100ml Corn Oil
  • 50ml White Truffle Oil
  • 0.5 tbsp Sherry Vinegar
  • Salt and Pepper

Instructions:

 

For the Hokkaio Sea Scallops:
  1. Slice sea scallops into two pieces.
  2. Marinate with two spoons of citrus dressing.
  3. Add chopped chives on top.
  4. Arrange dish with chopped Romaine lettuce on bottom of plate.
  5. Add sea scallop and slow cooked egg on top.
  6. Drizzle with white truffle oil, olive oil, and top with white truffle dressing, summer truffle shaving.
Slow cooked egg:
  1. Place organic egg in a saucepot with water heated to 56 degrees. Celsius for 50 minutes.
Citrus Dressing:
  1. Zest orange and lemon.
  2. Place all others ingredients in a bowl.
  3. Add olive oil, season to taste, and whisk thoroughly.
White Truffle Dressing:
  1. Place egg yolk only in bowl. Whisk constantly adding corn oil slowly until it thickens.
  2. Add all others ingredients.
  3. Mix well and season with salt and pepper.

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