Chef Bihi Scallop Carpaccio with Cauliflower and Pomegranate
Looking to impress your guests with a stunning and delightful dish? This scallop carpaccio with cauliflower and pomegranate is the perfect choice. Combining the ocean’s best with the earth’s finest produce, this dish bursts with freshness and elegance. Give it a try and turn your next gathering into something extraordinary!
Recipe Information
- Servings: 4
- Total Time: 30 minutes
- Difficulty: Easy
Ingredients
- For the Carpaccio:
- 8 large scallops
- For the Cauliflower Purée:
- 1 small white cauliflower
- 1 small purple cauliflower (2 small florets only)
- 100 ml cooking cream
- A pinch of fleur de sel
- Black pepper to taste
- For Garnishing:
- 4 tablespoons pomegranate seeds
- 3 tablespoons olive oil
- 1 tablespoon pomegranate molasses
- 2 tablespoons rice vinegar
- The juice and zest of half a lime
Instructions
- Separate the florets from the white cauliflower, keeping 3 for decoration. Blanch the remaining florets in salted boiling water for 15 minutes, then drain and blend with the cooking cream. Season with black pepper and adjust salt if needed.
- Using a mandoline, slice two small florets of both the white and purple cauliflower thinly.
- Soak the sliced cauliflowers in a bowl with rice vinegar.
- In a separate bowl, mix the olive oil, pomegranate molasses, lime juice, and season with salt and pepper.
- Slice the scallops thinly.
- On a beautiful plate, create a circle with a spoonful of the cauliflower purée.
- Layer the sliced scallops in a circular pattern over the purée.
- Decorate with the cauliflower florets, sprinkle the pomegranate seeds on top, zest with lime, and drizzle the dressing just before serving.
Notes
This dish is best enjoyed fresh. Prepare all the ingredients beforehand and assemble just before serving for the best presentation and flavor.
Recipe Tips
- Opt for fresh local scallops for maximum flavor.
- Ensure the cauliflower purée is smooth for an elegant presentation.
- You can substitute lime with lemon if desired for a different citrus touch.
Nutritional Information
Approximately 200 calories per serving.
Frequently Asked Questions
- Can I prepare the cauliflower purée in advance?
- Yes, you can prepare the purée a day ahead; just reheat it before serving.
- Is it possible to substitute scallops with another seafood?
- Absolutely! This recipe can also work well with thinly sliced fish such as salmon or tuna.
- What’s the best way to store leftovers?
- Store any leftovers in an airtight container in the refrigerator, ideally to be consumed within a day.
- How can I make this recipe vegetarian?
- Replace scallops with grilled vegetables or avocado slices for a refreshing vegetarian option.
- Can I use frozen scallops?
- Yes, but ensure they are completely thawed and patted dry before slicing.
