Scallop Carpaccio with Blood Orange
blood orange (cut in segments)
blood orange (juice only)
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.
For best results, use fresh hand dived scallops. Frozen scallops are not recommended for this recipe.
As this dish is served raw, it is recommended to be served immediately.