Revealed to the French public with his participation in “Top chef”, chef Juan Arbelaez wanted to cook in France since his childhood. Promotion major at the Cordon Bleu school; Experiences with Pierre Gagnaire chefs, Éric Briffard, Éric Frechon; openings of different restaurants (plantxa, yaya, bazurto, arbela, etc.); Writing cooking books… He doesn’t stop!
Today, we stop 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 chopped cut, just a seasoning, is enough to make a recipe.
The cutting that does everything
When we talk about carpaccio, whether fish or meat, we mainly speak of cutting. Indeed, the slices or strips must be extremely fine, so that the acidity of the lemon or the cooking seasoning just what is necessary the product. Let us not forget that the food remains raw, so a fine cut is always more pleasant to tasting. For this recipe, cutting is essential and essential. We therefore start by detailing 8 scallops in strips 1 to 2 mm thick, which is placed on a large plate.
The good seasoning
Second essential point of carpaccio: seasoning. Indeed, as there is no cooking, it is the seasoning that brings taste, even a change of state of the fish.
We grate the zest of 1/2 lemon yellow and 1/2 organic lime above the scallops. We complete with 1/2 chopped chives boot, 1/2 tsp. outer and crushed hazelnuts, 1/2 chili pungent bird chili, 1/4 tsp. grated ginger, 1 small pinch of Espelette pepper, 1 tsp. 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 beef horn pepper.
The service
We reserve this carpaccio in the fridge until the service so as not to get a minute preparation during its Valentine’s Day menu at home.
Last action to be performed, we pour at the last moment yellow juice over the entire dish so that the scallops are perfectly seasoned.
A colorful and spicy recipe, like the kitchen of the superstar chef. Thank you, chef!
Discover the recipe for the carpaccio of Saint-Jacques, chives and hazelnuts
