Carpaccio of Scallops with Chili, Lemon, and Wood Sorrel
Updated February 07, 2017
Cookbook
Published by Imagine
View
Carpaccio of Scallops with Chili Lemon and Wood Sorrel
The scallops for this dish need to be spanking fresh so that the sweet, untainted flavor of the fish shines through. You need to season the scallops with a delicate hand, so go carefully, watching where the seasonings land.
Serves4
Total TimeUnder 30 minutes
Ingredients
- 6 large scallops, trimmed of their coral
- 4 pinchs of chili (or crushed red pepper) flakes
- Zest and juice of 1 lemon
- 2 1/2
tablespoons best quality olive oil
- 1 tablespoon (generous) wood sorrel leaves
- Sea salt and freshly ground black pepper
Instructions
-
Slice the scallops horizontally into ⅛ inch/3 to 4 mm slices and divide in a single layer between 4 cold plates, allowing 1 ½ scallops per serving. Season the scallops with a small pinch of chili flakes, sea salt, and freshly ground black pepper. Finely grate some lemon zest over the scallops and squeeze a little lemon juice over each serving.
-
Sprinkle on the wood sorrel leaves and finally drizzle with olive oil. Serve immediately.
Notes
-
If wood sorrel isn’t available, coriander (cilantro) can be used instead.
-
The scallop coral is not used in this dish as their texture is not entirely suitable for eating raw, but save them for a chowder or a scallop mousse.
Copyright 2017 Darina Allen, Martin Bealin, Kevin Dundon, Catherine Fulvio, Neven Maguire, and Leslie Conron Carola
You May Also Like
Instead of serving chips and dip at your next party, make this recipe for Calamari Crunch. This easy appetizer recipe will be a welcome addition at almost any get-together. The calamari are breaded, then fried to crispy and crunchy perfection. You will likely be surprised by the special ingredient included in this recipe! Instead of ordering delivery from your favorite restaurant for your next tailgate or game watch party, just get cooking with this recipe. Don't forget to set out a bowl of your favorite marinara sauce for dipping.
This is what I like to consider a bare-bones ukoy recipe upon which other variations are built. These fritters are light and crunchy with just barely enough batter to keep the sweet potato and cassava clinging to the shrimp. Other variations may include the addition of chopped green onions (scallions), bean sprouts, or water chestnuts mixed with flour and water into a pancake batter consistency. Such modifications detract from the crunchiness of the basic recipe, but the textural softening is replaced with heightened flavor. One key procedural note is to use a slicing tool that will cut long, to 1-inch (13 to 25-mm) matchsticks of sweet potato and cassava. A mandolin works beautifully to slice wiry vegetable threads that cook quickly into shoestring fries surrounding the shrimp.
There's nothing quite like fried chicken wings to kick off a party or a big game. Pats Wings of Fire with Horseradish Dipping Sauce are spicy and bold, with a tried-and-true seasoning that puts other chicken wings recipes to shame. The horseradish dipping sauce adds a whole new level of kick to these hot wings make sure you have a cold drink, like a glass of milk, at the ready!
YOUR RECENTLY VIEWED RECIPES
Report Inappropriate Comment
Thank you for taking the time to improve the content on our site.
