Serves 4
40 min
Carpaccio Scallops
Recipe GLPRbfb179f14db794
A refined Mediterranean seafood dish featuring thinly sliced raw scallops and radishes dressed in a delicate tomato-fish sauce vinaigrette. Crispy fried cherry tomato skins add texture and visual appeal, while fresh dill and chia seeds provide subtle flavor accents. Raw scallops are naturally food-safe when fresh and properly sourced, making this an elegant and light main course.
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Ingredients
80 g cherry tomatoes
vegetable oil, for frying
150 g fresh raw scallops
20 g radishes
fresh dill sprigs
½ tsp chia seeds
1 tbsp granulated sugar
4 tsp fish sauce
4 tsp rice vinegar
Directions
Bring a pot of water to a boil. Carefully submerge the cherry tomatoes for 30–60 seconds until the skins begin to crack and split. Using a slotted spoon, transfer them to a bowl of ice water to halt cooking. Once cooled, peel away the loosened skins and pat the tomato flesh dry. Reserve the peeled flesh and set the skins aside.
Fill a saucepan one-third full with vegetable oil and heat to 170°C (338°F). Working carefully, fry the reserved tomato skins for 30–60 seconds until they turn golden yellow. Remove with a slotted spoon and drain on paper towels. Season lightly with salt and set aside.
Heat 50 ml of water in a small saucepan and bring to a boil. Dissolve the sugar into the hot water, stirring gently, then remove from heat. Cover the pan and refrigerate until completely chilled.
Once the sweetened water has cooled, pour it into a blender with the fish sauce, rice vinegar, and 30 grams of the reserved peeled tomato flesh. Blend until smooth and well combined. Taste and adjust seasoning if desired.
Pat the fresh raw scallops dry and slice them very thinly on a cutting board. Thinly slice the radishes using a mandoline or sharp knife.
In a mixing bowl, gently combine the sliced scallops and radishes with the prepared sauce, tossing carefully to distribute the sauce evenly without breaking the delicate scallop slices.
Using a slotted spoon, divide the scallop mixture evenly among four plates. Drizzle any remaining sauce around the scallops. Top each plate with some of the crispy tomato skins, fresh dill sprigs, and a light sprinkle of chia seeds. Serve immediately.
