ein Teller mit einem Carpaccio aus Jakobsmuscheln und Passionsfrüchten, garniert mit Basilikum und Kräutern.

Scallop Carpaccio

25 minutes

Leicht

4 people

The combination of raw scallops and passion fruit creates a carpaccio that stands out for its clarity, freshness, and exotic touch. The delicate scallops meet the elegant acidity of passion fruit and are complemented by lime and herbs. A light, healthy recipe that offers a refreshing scallop experience, especially on warm days, while also bringing an exciting, exotic note to the plate.

Ingredients

12 scallops
4 passion fruits
10 basil leaves
Zest of 1 lime
2 tbsp extra virgin olive oil
1 pinch of flaky salt per plate
Freshly ground black pepper
Microgreens for garnish

Also great with

French Scallop

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

First, carefully pat dry the 12 scallops. Then, using a very sharp knife, slice them as thinly and evenly as possible. It's worth taking your time and working precisely here. The thinner the slices, the more delicate the carpaccio will be.
Halve the 4 passion fruits and scoop out the pulp with a spoon. Then, pass it through a fine sieve to obtain a clear juice. Set aside some of the seeds for the final plating. Mix the passion fruit juice with 2 tablespoons of olive oil to create a light, fruity-fresh marinade.
Arrange the sliced scallops evenly and slightly overlapping on well-chilled plates. Carefully drizzle the marinade over them, so that the scallops are about half covered and the acidity can develop its fine aroma without overpowering the texture.
Now, finely grate the lime zest over the carpaccio. Cut the 10 basil leaves into very fine strips and add them. Season with flaky salt and freshly ground black pepper.
Finally, garnish the carpaccio with microgreens and sprinkle some of the reserved passion fruit seeds over it for a subtle crunch.