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Tuesday, 20 September 2016

Scallop Carpaccio with citrus and radish

About Carpaccio

    Carpaccio is an Italian food and it is a dish of raw meat or seafood, thinly sliced or pounded thin and served with olive oil or fragrant oil, topped with ground pepper, sea salt, and various herb.
The taste of the carpaccio are actually bland with only the sweetness of the raw ingredients, however, with the accompanied of various herbs and spice on it, Carpaccio is a perfect appetizer filled with flavor, comes with sweet, sour, bitter, and spicy, well balanced and is a fascinating food to enjoy.

    A good Carpaccio should use the seasoned fresh quality ingredients, which will provide the best texture for the dish itself, mouthfeel raw seafood, juicy meat such as beef, and crisp vegetable. The Carpaccio is not only raw, but it could be seared or blanched before the main ingredients are being sliced before putting on the plate, for those who are not feeling well with the raw meet.

Cook Time

Prep time: 10 min
Cook time: 20 min
Ready in: 20 min
Yields: 2 people


2 pieces Sashimi grade Scallops Sliced thinly
as need Salt to marinate the scallop
as need Olive oil to marinate the scallop
1 nos Orange Segment
1 nos Tangerin Segment
1 nos Red radish Sliced
as need mix herb / mesclun Washed and cooled
1 nos (A)Orange / Tangerine Juice from the segment.
1 tablespoon (A)Lemon Juice
2 tablespoon (A)Honey
one pinch (A)Salt 
one pinch (A)Ground black pepper
1 tablespoon (A)Olive oil
As need (B)Ground Coriander Powder to sprinkle on the Scallop
As need (B)Pepper to sprinkle on the Scallop
As need (B)Sea Salt to sprinkle on the Scallop

Cooking method:

1) Mise en place : Slice the scallop thinly and arrange on a pan, marinate with salt and olive oil, set in the fridge to cool while proceeding to next step.

2) Mise en place : Slice off the skin of the orange and Tangerine, segment the citrus flesh and squeeze out the juice from its heart.

3) Season the orange and tangerine segment (together with the juice) with the group (A) ingredients.

4) Arrange the sliced scallop on the plate, centered with the citrus segment, then the sliced red radish and herbs, sprinkle with group (C) ingredients.

5) Drizzle with the citrus juice if you like a heavy flavor.


You may use any herbs or crispy lettuce you like for the garnish on top.

Cooking with picture:)

Marinate the Scallop with olive oil and salt.

Segment the citrus except the lemon, just squeeze out the lemon juice.

Season the Citrus with the group (A) ingredients.

Arrange the sliced scallop on a plate.

Red radish.

Then the mix herbs and the group (C) ingredients.

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