Now this is an audacious and unlikely mix, you will think. I did too, and I was scared I would ruin my adored scallops all the way through the short prep time. Well, I forked into the plate with circumspection, and bang. I understood. The bitter cocoa extraordinarily rounds the delicate flavour of the scallops, calling all your attention to their silky and softly dissolving texture. A truly golden foil.
Scallop carpaccio with cocoa oil, sea salt and lemon
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Recipe by: l’Atelier des Chefs Busy:15 min, Total prep time: 20 min, plus overnight marinating time Serves: 5 |
Discard the orange part of the scallops and cut the white flesh into 3-4 round fine slices each. To facilitate cutting, you can place the scallops in the freezer for 15 minutes beforehand and cut them with a knife warmed under running hot water.
Season the slices with the juice of one lemon, fleur de sel and cracked pepper and let them marinate in the fridge for about 5 minutes.
Prepare a bed of salad on each serving plate and dispose nicely the scallop slices on it. Drizzle with cocoa oil, add thin lemon wedges around it and serve.
Marinate the cocoa powder with the oil the night before for maximum flavour.
Discard the orange part of the scallops and cut the white flesh into 3-4 round fine slices each. To facilitate cutting, you can place the scallops in the freezer for 15 minutes beforehand and cut them with a knife warmed under running hot water.
Season the slices with the juice of one lemon, fleur de sel and cracked pepper and let them marinate in the fridge for about 5 minutes.
Prepare a bed of salad on each serving plate and dispose nicely the scallop slices on it. Drizzle with cocoa oil, add thin lemon wedges around it and serve.
For this recipe you must imperatively use fresh scallops, sold between October and May. Do not use frozen ones.
Ingredients
18 sea scallops
5 tablespoons olive oil
5 teaspoons cocoa powder
1 teaspoon balsamic vinegar
2 juicy lemons
Sea salt (use fleur de sel if you have it) and pepper
Rocket or mixed salad
18 sea scallops
5 tablespoons olive oil
5 teaspoons cocoa powder
1 teaspoon balsamic vinegar
2 juicy lemons
Sea salt (use fleur de sel if you have it) and pepper
Rocket or mixed salad
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