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Recipes  |
Scallop Carpaccio
3 very fresh large sea scallops 1 tablespoon champagne vinegar 1 tablespoon honey 3 tablespoons grape seed oil Ground Black Pepper Coarse Grind to taste Directions: 1. With very sharp paring knife, carefully cut each scallop into 4 thin slices 2. Put them on a plate, cover and hold in refrigerator until ready to serve 3. Whisk vinegar and honey in a small bowl until well combined 4. Whisking constantly, gradually incorporate grape seed oil, adding it in a steady stream 5. Once all ingredients are well combined, keep whisking until you have the consistency of a light mayonnaise. Season with pepper 6. Brush salt brick with some of the vinaigrette 7. Place scallop slices on salt block and drizzle remaining sauce over scallops 8. Serve immediately Serves: 2 |
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