Recipe Scallop Carpaccio
Light, fresh and fragrant, this scallop carpaccio combines the sweetness of daikon with the acidity of yuzu and the crunch of furikake. A quick and elegant recipe, perfect for a refined starter!
- Prep Time
- 15 minutes
- Servings
- 4
Ingredients
- 12 fresh scallops
- 1 small daikon
- 4 tablespoons yuzu juice
- 6 tablespoons extra-virgin olive oil
- Furikake seasoning with plum and red shiso yukari
- Shiso leaves or snipped chives
- Fleur de sel and freshly ground black pepper
Directions
- Shell the scallops and rinse gently under cold running water. Using a sharp knife, slice the scallops into very thin rounds, making sure to cut crosswise.
- Rinse the daikon in cold water, then slice with a mandolin.
- Arrange the scallop slices alternately with the daikon slices on 4 flat plates.
- Pour one or two spoonfuls of olive oil and yuzu juice onto each plate.
- Season with fleur de sel and pepper. Add shiso leaves or snipped chives for a touch of freshness.
- Finally, sprinkle with furikake for color and a tangy taste.
- If you'd like to add a slight smoky touch, quickly run a blowtorch over the scallops to lightly mark them, without cooking them. This will add a visual effect and a slight toasted taste.
- You can serve immediately, or let the carpaccio rest in the fridge for 10-15 minutes before serving, to allow the flavors to blend and marinate slightly.
