Recipe Scallop Carpaccio

Name: Recette Carpaccio de Saint-Jacques
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 8 noix de Saint-Jacques fraîches; 2 cuillères à soupe de jus de yuzu; 2 cuillères à soupe d’huile d’olive vierge extra; Sel de mer et poivre noir du moulin; Zestes de yuzu (pour la décoration); Feuilles de shiso ou ciboulette ciselée (facultatif pour la décoration); Quelques fleurs comestibles (facultatif pour la décoration); 1 cuillère à café de sauce soja (facultatif pour plus de profondeur de saveur)

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Portion

Preparation time

15 minutes

This scallop carpaccio with yuzu is a fresh and delicate dish, with a perfect balance between the acidity of the yuzu, the sweetness of the scallops and the subtle aromas of the infused oil. Perfect as an aperitif or refined starter, this dish highlights the freshness of seafood while offering an original Japanese touch.

Ingredients

8 fresh scallops
2 tablespoons yuzu juice
2 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper
Yuzu zest (for decoration)
Shiso leaves or snipped chives (optional for decoration)
A few edible flowers (optional for decoration)
1 teaspoon soy sauce (optional for added depth of flavour)

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Instructions

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. Arrange the scallop slices in a single layer on a plate or serving dish.
In a small bowl, mix the yuzu juice with the olive oil. Add a little salt and pepper to the mixture. If you wish to add a little more depth, stir in a teaspoon of soy sauce.
Pour the yuzu and olive oil mixture over the scallops, coating them evenly.
Decorate carpaccio with yuzu zest and edible flowers, if desired. Add shiso leaves or snipped chives for a touch of freshness.
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.

Recipe notes

The term"carpaccio" has its origins in Italy, originally designating a dish of thinly sliced raw beef, created in Venice in the 1950s. This preparation has been adapted with a variety of ingredients, including seafood. The addition of yuzu, a citrus fruit prized in Japan for its distinctive aroma, brings a refreshingly exotic touch to this dish.

Yuzu, Japanese treasure: Yuzu is an ancient citrus fruit, cultivated in Japan for over 1000 years. It is often used to perfume traditional dishes and baths during the winter solstice, due to its aromatic and beneficial properties.

Symbol of Purity: In Japanese culture, scallops are prized not only for their delicate flavor but also for their symbolism of purity and prosperity, often served at special celebrations.

Agreements :

Saké Junmai Ginjo: A light, fruity sake that enhances the subtle notes of yuzu and the sweetness of scallops.
Dry white wine: A Sancerre or a Chablis, with their minerality and freshness, are the perfect match for the dish's marine flavors.
Sencha green tea: For a non-alcoholic option, a Japanese Sencha green tea provides a slight astringency that balances the creaminess of the scallops.

Preparation based on linden honey and yuzu ⋅ Dew ⋅ 185g

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