Scallops Carpaccio: A Delicious and Unique Dish
Carpaccio is a raw meat served in thin slices usually as an appetizer. In this variation of carpaccio, there is some cooking involved, but only to keep the scallops from breaking apart. This carpaccio salad is simple, delicious and a real visual treat that will get your guests or customers talking.
- What you need (per salad)
- 2 FRESH sea scallops
- 2 Tablespoons of extra virgin olive oil
- 1 Large red radish
- 1/2 Cup (small handful) of chiffonade frisee
- A few squeezes of fresh lemon juice
- 2 Tablespoons of diced red peppers
- Small drizzle of honey
- Salt and pepper
- Balsamic vinegar reduction (for garnish)
The first thing to do is sear the scallops. Yes, technically carpaccio is not cooked, but in order to keep the scallops looking pretty and not mangled, they need to be seared slightly.
Get a frying pan nice and hot,( if you have issues with searing scallops check out my hub on pan searing scallops) and add a bit of olive oil. This pan needs to be hotter than normal, the oil should be smoking slightly when searing the scallops. Sear the scallops for about 10 to 20 seconds on each side, just enough to get some color and sizzle out the excess moisture. Then set the scallops in a refrigerator.
Once the scallops are cool, you can slice them thinly, getting 2 to 3 pieces per scallop, depending on your knife skills. For this task you want an extremely sharp, thin, and non-serrated knife. Se the scallop on its side and press very lightly when cutting or you will break the scallops. You want the knife to do the work. Do not try to slice the scallops on a mandolin!
Clean your radishes and slice them paper thin, you can slice by hand or using a mandolin (store these in cold water if doing this step ahead of time).
Chiffonade the frisee and toss this in a bowl with the fresh lemon juice, a bit of olive oil, and the slightest drizzle of honey.
To serve this dish I prefer to alternate scallops and radish slices in a circle, give a small squeeze of lemon over them and then place the dressed frisee down and the red peppers on top. Garnish with some balsamic reduction or vinaigrette around the edges of the plate.