Juan Arbelaez: how to reproduce his easy, no-cook Valentine's Day appetizer recipe?

Revealed to the French public with his participation in “Top Chef”, chef Juan Arbelaez wanted to cook in France since his early childhood. Valedictorian at the Cordon Bleu school; experiences with chefs Pierre Gagnaire, Éric Briffard, Éric Frechon; openings of different restaurants (Plantxa, YAYA, Bazurto, Arbela, etc.); writing cookbooks… he doesn’t stop!
Today, we’re focusing on his scallop recipe, easy to prepare for February 14, which gives pride of place to aphrodisiac foods like ginger.

© Benedetta Chiala

Juan’s good recipe

Let it be said, carpaccio is the easy and stunning recipe par excellence. Very fresh scallops, a fine cut, just the right seasoning, that’s enough to make a recipe.

The cut that does it all

When we talk about carpaccio, whether it’s fish or meat, we’re mainly talking about cutting. In fact, the slices or strips must be extremely thin, so that the acidity of the lemon or the seasoning cooks the product just enough. Let’s not forget that the food remains raw, so a fine cut is always more pleasant to eat.

For this recipe, cutting is essential and essential. We start by cutting 8 scallops into strips 1 to 2 mm thick, which we place on a large plate.

The right seasoning

Second essential point of carpaccio: seasoning. Indeed, as there is no cooking, it is the seasoning which brings flavor, or even a change in the state of the fish.

Grate the zest of 1/2 yellow lemon and 1/2 organic lime over the scallops. Complete with 1/2 bunch of chopped chives, 1/2 tsp. tablespoons of roasted and crushed hazelnuts, 1/2 chopped spicy bird pepper, 1/4 tsp. teaspoon of grated ginger, 1 small pinch of Espelette pepper, 1 tbsp. teaspoon of olive oil and 1 pinch of fleur de sel.

Variant : for those who fear spicy flavors, you can replace the chili with 1/2 ox horn pepper.

The service

Reserve this carpaccio in the fridge until serving so as not to have to worry about minute preparations during your Valentine’s Day menu at home.

The last thing to do is to pour lemon juice over the entire dish at the last minute so that the scallops are perfectly seasoned.

A colorful and spicy recipe, just like the superstar chef’s cuisine. Thank you Chef !

Discover the recipe for Carpaccio of scallops, chives and hazelnuts

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