Scallop carpaccio with citrus vinaigrette and pistachios, an elegant and easy-to-prepare starter

Name: Scallop carpaccio with citrus vinaigrette and pistachios, an elegant and easy-to-prepare starter
Prep time: 20 min
Cook time: 10 min
Total time: 40 min
Yield: 2
Cuisine: En
Ingredients: 4 scallops without coral; 3 oranges (untreated, without wax); 1/2 teaspoon of ground ginger; 1/2 teaspoon of vanilla extract; 1/2 teaspoon of agave syrup (or honey); 1 pinch of fleur de sel; 3 drops of lime juice (optional); 1/4 cup of extra virgin olive oil; 1 tablespoon of pistachios (toasted and chopped); Orange zest; Edible flowers (optional)

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Appetizer

Very Easy

40 min

457 Kcal

This scallop carpaccio is an easy and perfect recipe for preparing a light, original, and elegant starter. The citrus vinaigrette, made with orange juice and a hint of lime, adds freshness and balances the softness of the scallops with a tangy and aromatic touch. The toasted pistachios add texture and a subtle contrast to the salty flavor of the seafood, completing an appetizer full of nuances that can be assembled in just a few minutes and enjoyed as if it required much more effort. If when thinking of carpaccio you only think of the beef version, this seafood version is a surprising and delicious way to switch things up.

Materials

Small pot
Grater
Juicer
Sharp knife
Cutting board
Fine strainer
Hand mixer

Preparation

Preparation20 min

Waiting time10 min

Cook time10 min

Lightly grate the skin of one of the oranges and set it aside. Squeeze the oranges until you obtain about 2/3 cup (this quantity is for 2 portions) of juice. Chop the toasted pistachios and set them aside for the final decoration.
Put the orange juice in a saucepan along with the ginger and heat it over medium heat. Let it simmer gently for about 15 minutes, stirring frequently to prevent it from sticking to the bottom, until the liquid thickens a bit. Halfway through the cooking, add the vanilla and agave syrup (or honey), stir, and let it continue to reduce. When it's ready, turn off the heat, let it cool, and strain the sauce to remove any residue. Meanwhile, slice the scallops very thinly and place them directly on the serving plate, in a circle or flower shape.
When the reduction is completely cool, gradually add the olive oil while whisking with a hand mixer, so that it mixes well and becomes emulsified. Add a pinch of fleur de sel and stir. If you want a more aromatic touch, you can add a few drops of lime or orange blossom water.
Just before serving, whisk the vinaigrette again to ensure it's well combined. Carefully drizzle the scallops with this vinaigrette, sprinkle the chopped pistachios, the orange zest, and a pinch more of fleur de sel on top. If desired, you can garnish with edible flowers. Serve immediately. And that's it!

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FAQ ❓

Is it safe to consume raw scallops in carpaccio?

Yes, as long as they are frozen beforehand at -4°F/–20 °C for at least 5 days to eliminate possible parasites. Frozen scallops suitable for raw consumption can also be used. It is important to maintain the cold chain and handle the product hygienically to ensure its safety.

How to cut scallops to make carpaccio?

Scallops should be sliced very thinly and evenly, using a very sharp knife. A useful trick is to chill or semi-freeze them a few minutes beforehand, so they become firm and easier to slice without breaking.

What ingredients pair well with scallop carpaccio?

Citrus flavors (like orange, lime, or yuzu), nuts like pistachios or hazelnuts, and mild herbs like chives or basil are excellent companions. It also works well with floral notes (orange blossom water) or slightly sweet touches like mild honey.

Can I prepare scallop carpaccio in advance?

You can slice and place the scallops on the plate a few hours ahead and keep them in the fridge well covered with plastic wrap. The vinaigrette can also be prepared in advance. The final assembly should be done just before serving to preserve the texture and freshness.

What type of oil is best for the vinaigrette of scallop carpaccio?

A mild extra virgin olive oil or medium fruity oil is recommended, as it does not overpower the delicate flavor of the seafood. It can also be mixed with a neutral oil (like grape seed) to lighten the aromatic profile if a more subtle emulsion is desired.

What other seafood pairs well with the citrus vinaigrette of scallop carpaccio?

This citrus vinaigrette also works very well with other delicately flavored seafood like red shrimp, cooked and peeled prawns, razor clams, or even raw oysters. Its acidity enhances the nuances of the seafood without masking them, and the sweet and aromatic touch balances its natural salty flavor.

Nutrition

for 1 serving / for 100 g

Calories: 457Kcal

Carbo: 28.5g
Total fat: 29.2g
Saturated fat: 4.1g
Proteins: 10.9g
Fibers: 7.5g
Sugar: 26.7g
ProPoints: 12
SmartPoints: 17

Nutritional information for 1 serving (466g)

Attributes

Keep refrigerated

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Scallop carpaccio with citrus vinaigrette and pistachios, an elegant and easy-to-prepare starter

Ingredients

For the citrus vinaigrette:

For the final decoration:

Materials