Do I need to prepare the scallops first?

No, scallops can be eaten raw, so you don't need to prepare them first.

Carpaccio of scallops and cauliflower with pomegranate

Name: Carpaccio of scallops and cauliflower with pomegranate
Cook time: 20 min
Total time: 20 min
Yield: 4P
Ingredients: 400 g scallops; ¼ cauliflower; 1 lime; 0.5 pomegranate; ¼ bunch of coriander; Pepper and salt; Vinaigrette:; 1 lime; 0.5 pomegranate; 2 tbsp rice vinegar; 4 tbsp olive oil; Piment d’Espelette; Salt

Favorites

20min

•

Easy

Do you want to try making this carpaccio of scallops and cauliflower with pomegranate yourself? Discover the full recipe here!

Ingredients

What do you need?

Quantity: 4P

400 g scallops
¼ cauliflower
1 lime
0.5 pomegranate
¼ bunch of coriander
Pepper and salt

Vinaigrette:
1 lime
0.5 pomegranate
2 tbsp rice vinegar
4 tbsp olive oil
Piment d’Espelette
Salt

400 g scallops
¼ cauliflower
1 lime
0.5 pomegranate
¼ bunch of coriander
Pepper and salt

Vinaigrette:
1 lime
0.5 pomegranate
2 tbsp rice vinegar
4 tbsp olive oil
Piment d’Espelette
Salt

Preparation method

How do you make this?

Tap a step to check it off

Click a step to check it off

Make the vinaigrette: squeeze the juice of half the pomegranate in a fruit juicer. Mix 2 tablespoons of the juice with the lime juice, salt, and piment d’Espelette, and stir in the olive oil.

Slice the cauliflower very thinly with a mandoline. Cut fine slices of the scallops and pre-peeled lime with a sharp knife.

Arrange on a large platter, or directly on the 4 plates. Sprinkle with pomegranate seeds and place the coriander leaves in between.

Drizzle with vinaigrette, pepper, and salt. Serve immediately. You can also serve the vinaigrette separately, so everyone can add it to their taste.