Scallop carpaccio with citrus. Easy and successful Christmas recipe

Desserts

The scallop is a bivalve mollusk highly valued for the delicacy and softness of its meat. Although it cannot be compared with the fresh scallop and in its shell, I usually buy it frozen and without the shell, that is, only scallop meat. She is helpful, versatile and, on more than one occasion, she has gotten me out of trouble with recipes like this citrus scallop carpaccio.

As easy, fast and attractive as delicious, fresh and light is the carpaccio of scallops with citrus fruits. A dish to show off without ruffling, perfect to incorporate into our Christmas menus or any other type of celebration. It will leave us time for other more tedious tasks and we appreciate it. Little word.

Ingredients

For 2 persons
  • Extra virgin olive oil 30 g
  • Rice vinegar 15 g
  • Lime 0.5
  • Oranges 0.5
  • Fresh ginger a 1 cm piece
  • Scallops (meat only) 300 g
  • Tomato 0.25
  • Sesame seeds
  • Salt flakes

How to make citrus scallop carpaccio

Difficulty: Easy
  • Total time 15 m
  • Elaboration 15 m
  • Repose 1 hour

We start with the vinaigrette or marinade, so we will have it ready to spread on the scallops once they are laminated. Grate the ginger, the half lime and the half orange with a fine grater. We also squeeze the juices of the lime and orange.

In a deep bowl, mix the EVOO, the rice vinegar, 1/2 teaspoon of lime zest, 1/2 teaspoon of orange zest, 1/4 teaspoon of grated ginger, 1 teaspoon of lime juice and 1 teaspoon of juice. of Orange. We beat with some metal rods until integrated and emulsified.

We remove the corals from the scallops and we are left with only the sirloin, which we thinly slice with the help of a well-sharpened knife. We place the scallop slices on a large plate or two small plates, well spread, and water with the vinaigrette that we have prepared and reserved. We put it in the fridge and let it marinate for an hour.

Meanwhile, we peel a tomato and cut it into quarters. We only use one of them, although the amount of tomato is optional, so to taste. Remove the seeds with the help of a teaspoon and cut the tomato meat into small cubes.

When the marinating time is over, we remove the scallop from the fridge and let it cool slightly. Then we distribute the tomato seeds and the cubes over the scallop, sprinkle with sesame seeds and salt flakes and serve.

With what to accompany the carpaccio of scallops with citrus

I recommend serving the citrus scallop carpaccio as a starter at dinner. It is very light, refreshing and smooth, so we can eat a main dish without fear of being overfilled. The acidity point of the citrus fruits and the freshness of the ginger can be adjusted to suit each individual's taste. Play with the amounts of these ingredients until you find your preferred formula.

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