Chef Bihi Scallop Carpaccio with Endive and Citrus Salad
Are you searching for a stunning appetizer that will impress your guests? This Scallop Carpaccio with Endive and Citrus Salad is not only visually appealing but also incredibly delicious. With its refreshing flavors, it’s an ideal dish for any festive occasion. Let’s dive into this easy-to-follow recipe!
Recipe Information
- Servings: 4
- Total Time: 20 minutes
- Difficulty: Easy
Ingredients
- For the Carpaccio:
- 8 scallops
- 3 endives of different colors (purple, yellow)
- 1 small Spanish mango
- 1/2 orange
- 2 passion fruits
- 1/2 bunch of cilantro
- 1 tablespoon balsamic vinegar
- 1 tablespoon canola oil
- 1 tablespoon olive oil
- Fleur de sel (or sea salt)
- Freshly ground black pepper
Instructions
- Prepare the Sauce:
- Juice the half orange and pour the juice into a blender.
- Add the diced mango and blend until smooth.
- Mix in the balsamic vinegar, canola oil, olive oil, cilantro leaves, and season with salt and pepper.
- Blend again until you achieve a creamy sauce. Refrigerate until serving.
- Thinly slice the scallops to create a carpaccio and arrange them in a decorative pattern on four plates.
- Finely chop the endives into a julienne style.
- Place a mound of endives in the center of each plate.
- Dress with the tangy sauce and carefully add a few scoops of passion fruit on top.
- Serve immediately and enjoy!
Notes
For a more intense flavor, let the sauce sit in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld perfectly.
Recipe Tips
- Ensure that the scallops are fresh for the best taste and texture.
- Feel free to experiment with different types of citrus fruits for varied flavors.
Nutritional Information
Approximately 150 calories per serving.
Frequently Asked Questions (FAQ)
- Can I use frozen scallops for this recipe?
- Yes, but ensure they are completely thawed and patted dry before slicing.
- What can I substitute for balsamic vinegar?
- You can use apple cider vinegar or red wine vinegar as alternatives.
- How can I make this dish vegetarian?
- Replace scallops with thinly sliced grilled zucchini or eggplant.
- What is the best way to cut scallops thinly?
- Use a sharp knife and slice against the grain for clean cuts.
- Can this dish be prepared in advance?
- While the sauce can be made ahead of time, it’s best to assemble the dish right before serving to maintain freshness.
