Scallop Carpaccio with Passion Fruit
Embark on a culinary journey with our Scallop Carpaccio with Passion Fruit recipe, a refreshing and elegant seafood dish that marries the delicate sweetness of scallops with the exotic tartness of passion fruit. This dish, perfect for sophisticated starters or light meals, showcases thinly sliced scallops dressed in a vibrant passion fruit dressing. Ideal for impressing guests or treating yourself to a gourmet experience at home, follow our guide to create this visually stunning and palate-pleasing creation.
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Preparation 15 min
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Servings 4
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Level Débutant
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Energy ≈ 150 kcal / serving
Ingredients
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Note
Ume-based seasoning is already salty, so there’s no need to add salt to the recipe.
If you don’t have any, substitute a teaspoon of lime juice.
Tip
To make it easier to cut the scallops, place them in the freezer for a few minutes to firm up.
Preparation steps
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Scallop Carpaccio with Passion Fruit
Embark on a culinary journey with our Scallop Carpaccio with Passion Fruit recipe, a refreshing and elegant seafood dish that marries the delicate sweetness of scallops with the exotic tartness of passion fruit. This dish, perfect for sophisticated starters or light meals, showcases thinly sliced scallops dressed in a vibrant passion fruit dressing. Ideal for impressing guests or treating yourself to a gourmet experience at home, follow our guide to create this visually stunning and palate-pleasing creation.
Note
Ume-based seasoning is already salty, so there’s no need to add salt to the recipe.
If you don’t have any, substitute a teaspoon of lime juice.
Tip
To make it easier to cut the scallops, place them in the freezer for a few minutes to firm up.
Ingredients
- Scallops (Noix de Saint-Jacques) (Ready to use) : 300 grams
- Passion fruit : 2
- Olive oil : 2 tablespoons
- Ume-based seasoning : 1 teaspoon
- Lime : 1
- Pepper : 1 pinch
Preparation steps
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Place the olive oil in a bowl.
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Add the passion fruit flesh.
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Then the spoonful of Ume-based seasoning.
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Grate a few zests of lime and mix well.
Refrigerate marinade until ready to serve. -
Rinse and dry the scallops prepared without the coral.
Cut thin slices from each scallop. -
Arrange the thin slices in a rosette on each plate.
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Brush the marinade over all the scallops.
Grate a few more lemon zests and add a turn of the pepper mill.
Enjoy this scallop carpaccio with passion fruit without delay.
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