Scallop carpaccio makes a light and elegant starter. When making carpaccio, use only the freshest scallops, as they will be eaten raw. Pair scallops with citrus ingredients like lime and lemon juice to complement the fresh seafood flavour.
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Scallop carpaccio makes a light and elegant starter. When making carpaccio, use only the freshest scallops, as they will be eaten raw. Pair scallops with citrus ingredients like lime and lemon juice to complement the fresh seafood flavour.
Try Gary Jones' Ceviche of scallop and tuna, Seville orange and fennel or Tony Fleming's Ceviche of Orkney scallops with Sweet Eve strawberries.