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Scallop carpaccio makes a light and elegant starter. When making carpaccio, use only the freshest scallops, as they will be eaten raw. Pair scallops with citrus ingredients like lime and lemon juice to complement the fresh seafood flavour.
Store the scallops in the freezer for 20–30 minutes so that they are firm but not frozen
Place flat on the chopping board
Hold the knife parallel to the board and make 2–3 cuts through each scallop to create thin, even discs
Repeat with the remaining scallops, arrange and garnish accordingly