Scallop Carpaccio is a dish made from thinly-sliced fresh scallops served with a savoury sauce. This is paired with the complex flavour of Sevruga Caviar which produces a delicate aroma and smooth texture to the dish.


Method:

Scallop Carpaccio

  • Slice the scallops carefully into 2mm thick circles.
  • Place them gently on a plate.

Broad beans

  • Blanch the beans for a few minutes, strain and transfer into ice cold water to stop the cooking process.
  • Remove the skins and cut them in half. Sautee the beans in oil along with the sliced mushrooms and half of the garlic, shallots and parsley.
  • Add the wine and allow the alcohol to evaporate.
  • Season with salt and black pepper.

Pink pepper dressing

  • Crush the pink pepper.
  • Thinly slice the rest of the garlic, shallots and parsley.
  • Mix all the ingredients in oil and leave for 30 seconds.

In the plate

  • Drizzle the dressing on top of the scallops with the broad beans and caviar.
  • Place the shitake mix in the centre with the herbs and a little pink pepper dressing and lemon zest. Garnish with the Dalat flower.
  • Finish with a sprinkle of pink salt.

You can enjoy the dish and other creations by Chef Latorraca at Angelina – Italian Restaurant & Lounge, in the Sofitel Legend Metropole Hanoi, 15 Ngo Quyen St, Ha Noi.

 

Ingredients: for 1 person

  • Hokkaido scallops: 2 pieces
  • Sevruga caviar: 10g
  • Pink pepper: 10g
  • Shitake mushrooms: 15 pieces
  • Dalat flower: 1 piece
  • Garlic: 10g
  • Shallot: 10g
  • Extra virgin oil: 10cl
  • Lemon juice 3cl
  • Butter 2g
  • Lemon zest: 3g
  • White wine: 5cl
  • Himalayan rock salt: 5g
  • Parsley: 10g
  • Sarawak black pepper : 5g
  • Local herbs (coriander, purple basil, mint, shiso): 5g
  • Broad beans: 5 pieces