John Myers
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Melon Carpaccio with Scallop
The perfect melon carpaccio with scallop recipe with a picture and simple step-by-step instructions.
Lime and herb oil
- 2 piece Organic limes
- 3 tbsp Chopped mint
- 1 tbsp Chopped tarragon
- 1 tbsp Chervil chopped
- 200 ml Cold pressed olive oil
- 1 pinch Salt and pepper
Melon carpaccio with scallops
- 0,5 piece Charantais melons
- 0,5 piece Honeydew melon
- 0,5 piece Galia melon
- 1 pinch Salt
- 1 tsp Sugar
- 1 pinch Black pepper
- 300 ml Olive oil
- 1 tsp Mustard
- 1 tsp Honey
- 150 g Leaf salads
- 10 ml Lemon juice
- 10 piece Fresh scallops
Lime and herb oil
- For the lime and herb oil, wash the limes and rub the peel. Mix the herbs with olive oil, salt, pepper and lime zest and then place in the refrigerator for at least 2 hours.
Melon carpaccio with scallops
- For the melon carpaccio with scallops, peel the various melons, cut in half and remove the stones. Now cut into very thin slices (preferably with a cutting machine) and arrange on the plates. Marinate the slices with a little lemon juice, a pinch of sugar and salt.
- Prepare the vinaigrette for the lettuce: Mix the olive oil with the mustard, the vinegar and the honey well, then season with a little salt and pepper.
- Lightly coat the lettuce with the vinaigrette and then arrange on the plate.
- Remove the fresh scallops from the shell, cut in half and season with salt and pepper. Then fry the mussels in olive oil on both sides for about a minute each until they have taken on a little color. Finally, distribute the well-chilled lime and herb oil on the melon slices and serve with the scallops.
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