Carpaccio of hand dived scallops with truffle vinaigrette
Item 1 of 1
- medium
- 4
- 40 minutes
One of the nicest ways to enjoy the freshest, highest quality hand dived scallops is raw. This scallop carpaccio recipe is not suitable for scallops that have already been shelled or that are sold on the half shell, so order from your fishmonger in advance. Check that the scallops are still alive before you buy - the shells will close when you tap them. White truffle is an extravagant optional extra for William Drabble's seafood dish.
First published in 2015
Ingredients
Metric
Imperial
Scallops
- 12 fresh hand dived scallops, alive in the shell
Artichokes
Truffle vinaigrette
- 1 tbsp of white wine vinegar
- 1 tbsp of water
- 1 tbsp of egg yolk
- 1 tbsp of white truffle oil
- 8 tbsp of vegetable oil
- 1/2 lemon, juiced
- ground black pepper
- salt
To plate
- 12 thin chive batons
- 1 handful of salad mâche leaves
- 1 white truffle
SAVE RECIPE
Method
1
Remove the scallops from shell, detach the muscle and chain from the meat and discard
2
Wash the scallops in iced water and place onto a clean cloth on a tray. Refrigerate for a couple of hours until the scallops start to firm up in the fridge
3
Peel the Jerusalem artichokes and slice into rounds about 3mm thick. Place into a pan with enough water just to cover, add some salt and bring quickly to the boil
4
Refresh in iced water. The artichokes need to retain some crunch to give the dish a little texture
5
Make the dressing by whisking the egg yolk, vinegar and water together in a bowl
- 1 tbsp of egg yolk
- 1 tbsp of white wine vinegar
- 1 tbsp of water
6
Add a pinch of salt and some ground black pepper then gradually whisk in the oils until the dressing emulsifies like a light mayonnaise. Season with a squeeze of lemon juice and more salt and pepper if required
- ground black pepper
- salt
- 1 tbsp of white truffle oil
- 8 tbsp of vegetable oil
- 1/2 lemon
7
To assemble the dish, slice the scallops about 2mm thick and lay them neatly onto four plates. Season with a little salt and lemon juice
8
Pour a little of the truffle dressing over the scallops, distributing it with the back of a spoon to create a thin even coating
9
Sprinkle the blanched artichokes and chives over the scallops and finish off with a few mâche leaves. If in season, grate some white truffle over the top
- 1 handful of salad mâche leaves
- 12 thin chive batons
- 1 white truffle
First published in 2015
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2025