This seafood recipe is full of zest and freshness, and is perfect for an al fresco summer dinner in the garden. Make sure you get the freshest scallops possible to maximise the impact of this Geoffrey Smeddle recipe for carpaccio


Make the avocado crème fraîche up to two hours in advance. Cut the avocado in half then remove the stone. Scoop out the flesh with a spoon and place in a small bowl
Add the crème fraîche and the juice of one lime, then process to a purée with a stick blender. Transfer to a bowl and cover the surface of the puree with clingfilm so no air can reach the surface
Prepare the herbs. Pick the smallest leaves from each bunch, aiming for four or five of each variety per person
Place the picked leaves in a small bowl or ramekin, cover with moist kitchen paper and refrigerate. Some of the large leaves will be used to chiffonade when plating
VideoVideo: Chiffonade
Slice the scallops into very thin coins and place them on a tray in the refrigerator until very cold
Once cool, plate the scallops. Spread a thin layer of the avocado crème fraîche in a small circle in the centre of each plate then overlap the scallop slices in a circle so they cover the avocado
To finish and serve, slice the radishes into thin coins then slice the coins into thin batons, scattering these over the scallops
Trim off the roots of the spring onions, remove any discoloured or wilted outer leaves then slice the spring onions on a slight angle into very thin elongated coins. Scatter these over the scallops as well
Cut the remaining lime in half and squeeze some drops of the juice over the scallops, keeping the lime. Season the dish lightly with sea salt
Top with salad leaves over the scallops and finish with the picked herbs and serve
Finally drizzle with a small dash of olive oil, add a last squeeze of lime juice and serve immediately
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Find out why we suggest matching this Scallop carpaccio recipe with a light and crisp white wine, a rosé wine, or a champagne or sparkling white wine


Scallop carpaccio


  1. Stick blender

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Delicious herbs and lime add zest to scallop carpaccio in this scallop recipe by Geoffrey Smeddle. This is a fantastically fresh way to enjoy scallops.

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