How do you store scallop carpaccio?

Name: Carpaccio of scallops
Cook time: 20 min
Total time: 20 min
Yield: 4P
Ingredients: 12 large fresh scallops; 1 long red and yellow pepper; 1 piece of lemongrass; 1 bunch of coriander; 1 tbsp sesame seeds; 1 tbsp finely chopped ginger; 1 lime; Coconut sauce:; 200 ml coconut cream; 50 ml sushi vinegar; Juice of 1 lime; 1 good tbsp fish sauce; 4 tbsp roasted sesame oil; 4 tsp flaky salt

Refrigeration: Store the sliced scallops covered in the refrigerator for up to a few hours before serving. Keep them as cold as possible to maintain their freshness. Separate storage: Store the sliced peppers, julienned ginger, and coriander leaves separately in airtight containers in the refrigerator. This prevents the flavors from mixing too much before you assemble the dish. Coconut sauce: Store the coconut sauce separately in an airtight container in the refrigerator. Stir the sauce well before pouring it over the carpaccio. Serving: Assemble the dish just before serving. Drizzle the scallops with the coconut sauce and garnish with the peppers, ginger, coriander, sesame seeds, lemongrass, sesame oil, and flaky salt. Add the lime wedges just before serving. This way, you can ensure that the scallop carpaccio remains as fresh and flavorful as possible.

Carpaccio of scallops

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20min

•

Easy

Scallop carpaccio with spicy peppers, aromatic lemongrass, and a creamy coconut sauce. Perfect as a starter!

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Ingredients

What do you need?

Quantity: 4P

12 large fresh scallops
1 long red and yellow pepper
1 piece of lemongrass
1 bunch of coriander
1 tbsp sesame seeds
1 tbsp finely chopped ginger
1 lime

Coconut sauce:
200 ml coconut cream
50 ml sushi vinegar
Juice of 1 lime
1 good tbsp fish sauce

4 tbsp roasted sesame oil
4 tsp flaky salt

12 large fresh scallops
1 long red and yellow pepper
1 piece of lemongrass
1 bunch of coriander
1 tbsp sesame seeds
1 tbsp finely chopped ginger
1 lime

Coconut sauce:
200 ml coconut cream
50 ml sushi vinegar
Juice of 1 lime
1 good tbsp fish sauce

4 tbsp roasted sesame oil
4 tsp flaky salt

Preparation method

How do you make this?

Slice the scallops into thin slices and arrange them in a circle on the plates. Cover and place them in the refrigerator.

Slice the peppers into fine slices, the ginger into fine julienne, and pluck the coriander leaves from the stems.

Mix all the ingredients for the sauce together and drizzle it over the plates.

Finish with the peppers, coriander, and ginger.

Sprinkle sesame seeds over it and grate plenty of lemongrass over each plate. Drizzle some sesame oil on each plate and sprinkle with flaky salt. Serve with extra lime at the table.

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