Scallop carpaccio with lemon, olive oil and shallot


  • 8 scallops
  • the juice and zest of 1 untreated lemon

  • 1 shallot
  • olive oil

  • freshly ground pepper


  1. Cut the scallops into thin strips.

  2. Place them gradually on a serving dish or on a plate with a slight rim.

  3. Drizzle with lemon juice and olive oil.

  4. Add the peeled and chopped shallot, lemon zest, then pepper.

  5. Cover with cling film and refrigerate for at least 1 hour.

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