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Murmansk scallop carpaccio
Cooking
Step 1
Cut the cooled scallop thinly across, put on a plate.
Step 2
Separately, prepare the sauce, for this, in a blender, beat olive oil, lemon and orange zest without the white part, cucumber and lemon and orange juice until smooth.
Step 3
Gently pour over the scallop carpaccio sauce.
Step 4
Garnish with finely grated lemon and orange zest, garnish with watercress leaves.
Ingredients
chilled scallop - 100 g
citrus-cucumber sauce - 30 g
cucumber - 10 g
lemon peel - 2 g
orange peel - 2 g
orange juice - 10 g
lemon juice - 3 g
salt - 1 g
olive oil - 10 g
watercress - 2 g
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Have you tried meat or fish carpaccio? And I suggest trying my version of vegetable carpaccio! This is a very tasty, bright appetizer that will decorate the table on weekdays and holidays.
Carpaccio can also be prepared from other root crops - turnips, parsnips, daikon. Unlike beets, they do not need to be boiled.