Scallop Carpaccio with Citrus

Name: Scallop Carpaccio with Citrus
Prep time: 15 min
Total time: 15 min
Cuisine: France
Ingredients: 320 g of sea scallops (raw, ultra fresh); 40 ml of orange juice (fresh); 20 ml of lemon juice (yellow); 30 ml of extra virgin olive oil; 5 g of zest of lemons; 5 g of zest of orange; 2 g of salt (fine); 1 g of white pepper (ground); 5 g of fresh herbs (microgreens)

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Cold starter recipe made with thinly sliced raw sea scallops, dressed with a citrus sauce, olive oil, and fresh herbs. Quick, no-cook preparation, ideal for festive menus and light meals.

Total time: 15 min
Prep: 15 min
Cook: –
Rest: 5 min
Difficulty: Easy
Per person: €4.50

By the CookinBreak team

Ingredients 9

servings

Estimated cost €18.00

Equipment

Whisk
Bowl
Cutting board
Dinner plate
Knife
Plastic wrap

Instructions

Tap a number to check off the step, and a time to start a timer.

Clean the scallops and remove the coral if present.

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Place them in the freezer for to make slicing easier.

Slice them thinly into even rounds.

Arrange them flat on a cold plate, without overlapping.

In a bowl, mix the orange juice, lemon juice, olive oil, salt, and pepper.

Pour the sauce evenly over the scallops.

Add the zest and herbs just before serving.

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Goes well with

🎅 Christmas: all recipes

As a main

Roasted Quail with Grapes and Bacon

50 minMedium

For dessert

Chocolate Truffles

15 minEasy

To drink

Cranberry Orange Cocktail

10 minEasy

Nutrition facts

per serving · estimate

185kcal

Protein20 g46%
Carbs3 g7%
Fat9 g47%
Fiber1 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For a perfect texture, slice the scallops with a long knife in a single clean motion. If the sauce is too acidic, add an extra 5 ml of olive oil to rebalance without sugar.

Freezing : Can you freeze this recipe?

Not recommended

This dish cannot be frozen once prepared. Raw scallops would lose their texture.

Storage : How long does it keep?

Eat immediately. Raw scallops are highly perishable, high bacterial risk.

Making ahead : Can you make it the day before?

Same day

Prepare 1 to 2 hours ahead at most, chilled. Beyond that, the texture deteriorates.

Reheating : How do you reheat it?

Not applicable. This carpaccio is eaten cold and must not be reheated.

Variations

Arrange the slices without overlapping on a cold plate.
Add the zest and microgreens just before serving.
Place the scallops in the freezer for 5 minutes to make slicing easier.

Mistakes to avoid

Using scallops that aren't ultra fresh: choose them raw and ultra fresh.
Seasoning too early: add the zest and herbs just before serving.
Slicing too thick: slice thinly into even rounds.

Frequently asked questions

How do you make a scallop carpaccio?

Clean the scallops, put them in the freezer for 5 minutes, slice them thinly, arrange them flat on a cold plate, pour over the orange-lemon-olive oil sauce, then add zest and herbs before serving.

Why put the scallops in the freezer?

Putting the scallops in the freezer for 5 minutes firms them up and makes it easier to cut thin, even rounds, without freezing them.

How do you make the citrus sauce?

Mix 40 ml of orange juice, 20 ml of lemon juice, 30 ml of extra virgin olive oil, the salt, and the white pepper, then pour evenly over the scallops.

When should you add the zest?

Add the orange and lemon zest and the fresh herbs or microgreens just before serving, so they keep all their fragrance.