Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, torched scallop carpaccio. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Torched Scallop Carpaccio is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Torched Scallop Carpaccio is something which I have loved my whole life. They’re fine and they look wonderful.
Chef Olivier wows us with this incredible scallop carpaccio dish! He uses a culinary torch on the scallop slices, leaving much to envy. Pinch of red pepper flakes (peperoncino).
To begin with this particular recipe, we have to prepare a few ingredients. You can cook torched scallop carpaccio using 7 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Torched Scallop Carpaccio:
- Take 6 Fresh scallops
- Prepare 1 Rock salt
- Get 1 pinch White pepper
- Make ready Sauce:
- Prepare 1 tbsp Extra virgin olive oil
- Make ready 1 dash (to taste) Wasabi
- Get 1 tsp Soy sauce
By Carinette , blog Odeurs et Saveurs. Just before serving, arrange slices of scallops on a plate and sprinkle with the seasoning and dried basil. Seared Scallops in a Cajun Mustard Cream Sauce Recipe : Seared scallops in a quick, easy and tasty cajun mustard cream sauce that makes for the perfect starter or light meal! Slice the scallops very thinly; chop the spring onions very finely; marinate with the fleur de sel and place the sliced scallops in a wreath on a plate that has been seasoned with salt and pepper and.
Steps 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.
Jacques carpaccio and taste, if you want a stronger lemon flavor, place half a green lemon on the side of the the plate. Lime & vanilla dressing (See instructions above.) Gently rinse the scallops and pat dry with paper towels. Remove and discard the little muscle on the side of each scallop. Italian and Nordic traditions are brought together in this seafood entree. Mix the salmon, scallop and chopped chives together and turn it into a small rectangular dish which.
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