in Recipes

Carpaccio di Capesante with Insalata d'Amore

updated

Spread the love

Ingredients for 4 servings:

  • 5 scallops, fresh, without roe
  • 1 lemon(s), juice
  • 4 tbsp olive oil
  • salt and pepper
  • 4 lettuce(s) (lettuce hearts) or mini lettuce
  • 120 g lamb’s lettuce
  • 6 cherry tomatoes

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Carpaccio of scallops with fresh salad

Slice the scallops wafer-thinly and arrange them on half of a plate. Freeze them first, if desired, to make them easier to slice. Arrange the lettuce leaves and lamb’s lettuce on the other half of the plate. Whisk together a sauce of lemon, olive oil, salt, and pepper and drizzle over the scallops and salad. Season the scallops again with freshly ground black pepper and garnish the salad with halved cherry tomatoes.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Bruschetta with spicy pumpkin seed pesto and green lentils

Salmon and avocado slices