Torched Scallop Carpaccio

Name: Torched Scallop Carpaccio
Yield: 3 servings
Cuisine: American
Ingredients: 6 Fresh scallops; 1 Rock salt; 1 pinch White pepper; 1 tbsp Extra virgin olive oil; 1 dash (to taste) Wasabi; 1 tsp Soy sauce

cookpad.japan @cookpad_jp

I bought some delicious scallops so I made this recipe.

You can enjoy both scorched and raw scallops.

Please make this with large, delicious, fresh sashimi-grade scallops. Recipe by midolina

I bought some delicious scallops so I made this recipe.

You can enjoy both scorched and raw scallops.

Please make this with large, delicious, fresh sashimi-grade scallops. Recipe by midolina

cookpad.japan @cookpad_jp

I bought some delicious scallops so I made this recipe.

You can enjoy both scorched and raw scallops.

Please make this with large, delicious, fresh sashimi-grade scallops. Recipe by midolina

I bought some delicious scallops so I made this recipe.

You can enjoy both scorched and raw scallops.

Please make this with large, delicious, fresh sashimi-grade scallops. Recipe by midolina

Saved

Ingredients

3 servings

6Fresh scallops
1Rock salt
1 pinchWhite pepper
Sauce:
1 tbspExtra virgin olive oil
1 dash(to taste) Wasabi
1 tspSoy sauce

Saved

Steps

1

Slice the scallops into 3-4 slices.
2

Sprinkle with salt and white pepper.
3

Lightly torch half of the scallops with a blowtorch. Leave the rest of the scallops raw.
4

Combine the sauce ingredients in a small bowl and mix them together until the sauce thickens.
5

Scatter the scallops onto a well-chilled plate and top with the sauce.
6

Serve with your choice of vegetables.