Scallop Carpaccio
Description
Chef Chris Aerni from the Rossmount Inn, St. Andrews, New Brunswick, makes me this simple, decadent Scallop Carpaccio. A part of our Off the Beaten Palate shoot.
Servings: 4
Prep:
10 minutes
Cook time:
Total time:
10 minutes
Ingredients
1⁄2 pound
scallops (1/2 Dozen Medium to Large size) 1
Lemon 2 tablespoons
Olive oil 1
radish (Sliced thinly) 2 bunches
Micro Green (Small bunch-your choice) 3
Asparagus (Tips from 3 Asparagus)Instructions
- Cut each scallop crosswise (as in video) about 1/4 centimeter
- Place each side on two or four separate plates
- Spread asparagus tips down side of plate
- Garnish with a few slices of radish
- Garnish with a few micro greens
- Drizzle good Olive oil all over
- Squeeze lemon all over
- Sprinkle with sea salt
- Zesting of lemon rind all over
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