Hey everyone, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, torched scallop carpaccio. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Lightly torch half of the scallops with a blowtorch. Leave the rest of the scallops raw. Combine the sauce ingredients in a small bowl and mix them together until the sauce thickens. Scatter the scallops onto a well-chilled plate and top with the sauce.
Torched Scallop Carpaccio is one of the most popular of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Torched Scallop Carpaccio is something which I have loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can have torched scallop carpaccio using 7 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Torched Scallop Carpaccio:
- Take 6 Fresh scallops
- Get 1 Rock salt
- Make ready 1 pinch White pepper
- Take Sauce:
- Take 1 tbsp Extra virgin olive oil
- Prepare 1 dash (to taste) Wasabi
- Make ready 1 tsp Soy sauce
Sea Scallop Carpaccio By Chef John Ash. This is an easy first course and depends on getting the best, freshest and largest scallops possible. Specify to your fishmonger that you want dry pack or diver scallops. Dry-packed scallops are scallops that are shucked, packed and shipped on ice.
Instructions to make Torched Scallop Carpaccio:
- Slice the scallops into 3-4 slices.
- Sprinkle with salt and white pepper.
- Lightly torch half of the scallops with a blowtorch. Leave the rest of the scallops raw.
- Combine the sauce ingredients in a small bowl and mix them together until the sauce thickens.
- Scatter the scallops onto a well-chilled plate and top with the sauce.
- Serve with your choice of vegetables.
Specify to your fishmonger that you want dry pack or diver scallops. Dry-packed scallops are scallops that are shucked, packed and shipped on ice. In a small bowl, combine the ginger, chives, olive oil and lime juice; season with kosher salt and pepper and mix well. Arrange the scallops on a platter and top with the ginger-chive pesto. How to make scallop carpaccio recipe.
So that’s going to wrap this up for this exceptional food torched scallop carpaccio recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
