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A fine dining dinner setting featuring a starter of wild scallop carpaccio garnished with blood orange and olive oil vinaigrette
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5 from 2 votes

Scallop Carpaccio with Blood Orange

Prep Time15 mins
Servings: 2
Author: Andra Constantinescu


  • 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.


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.