Carpaccio is an Italian appetizer of thinly sliced raw meat drizzled with lemon juice and olive oil. This Carpaccio of Scallops with Pea Vinaigrette is made by thinly slicing raw scallops, lemon juice is added to the mashed pea Vinaigrette before it is drizzled over the sliced scallops.
Carpaccio of Scallops with Pea Vinaigrette Recipe
Serves 4
Ingredients:
16 large scallops
Blanched peas and chervil, to serve
Pea Vinaigrette
150g frozen petite peas
2 tsp Dijon mustard
¼ cup olive oil
1 tbsp sherry
1 tsp sugar
Juice of ½ lemon
Method:
To make pea vinaigrette, blanch peas in boiling water for 2-3 minutes. Drain in a sieve and run under cold water. Place in a glass bowl. Using a fork, mash peas roughly. Stir in mustard, oil, sherry and sugar. Season to taste and combine.
Prepare scallops by removing orange coral and washing white flesh. Pat dry with paper towel. Using a very sharp thin-bladed knife, very thinly slice scallops horizontally. Place on a plate. Refrigerate until ready to use.
Season scallops and arrange on serving platter. Stir lemon juice into vinaigrette. Drizzle vinaigrette over scallops. To serve, garnish with blanched peas and chervil sprigs.
