Scallop Carpaccio with Blood Orange – recipe notes
Make the most of the blood orange season with this simple and elegant scallop carpaccio that is fit for a romantic dinner or special celebration.
The scallop carpaccio is served raw, so my recommendation is to use fresh, high quality scallops (preferably hand dived). Frozen scallops are not suitable for this dish. If you are hosting a large party, I would recommend to prep the vinaigrette and blood orange segments in advance. You can store them in the fridge for up to two days. However, make sure to take them out and allow enough time to reach room temperature before serving.
Scallop Carpaccio with Blood Orange
- 4 fresh scallops hand dived
- 1 blood orange (cut in segments)
- 1 small radish
- 1 blood orange (juice only)
- 1 tbsp olive oil extra virgin
- 1 pinch Maldon salt
- Thinly slice the scallops and place them in the centre of each plate.
- Cut the blood orange in segments, by removing the peel and the connective membrane. Add a few segments on each plate.
- Thinly slice the radish and add a few slices on each plate.
- Make a quick vinaigrette by mixing the olive oil with freshly squeezed blood orange juice. Add 2-3 tbsp of vinaigrette on each plate.
- Season with Maldon salt.
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