Recipe Scallop Carpaccio

Name: Recette Carpaccio de Saint-Jacques
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 12 noix de Saint-Jacques fraîches; 1 petit daikon; 4 cuillères à soupe de jus de yuzu; 6 cuillères à soupe d’huile d’olive vierge extra; Assaisonnement furikake à la prune et au shiso rouge yukari; Feuilles de shiso ou ciboulette ciselée; Fleur de sel et poivre noir du moulin

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Portion

Preparation time

15 minutes

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!

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

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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.
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.

Video recipe

@irasshai.paris SCALLOP, DAIKON, AND YUZU CARPACCIO A simple and delicious recipe for the holidays! Ingredients: (serves 4) - 10/12 scallops - 1/2 daikon - olive oil - yuzu juice - shiso furikake & ume plum - a few shiso leaves - salt & pepper #recipes #quickrecipe #cooking #recipe #carpaccio ♬ Christmas Theme - Sound Gallery by Dmitry Taras

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.

Yuzu drink ⋅ Kozagawa Yuzu Hirai no sato ⋅ 160ml

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