A white plate with carpaccio scallops on a dark wooden table

Carpaccio scallops

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Prep: 25 mins Cook: 10 mins plus chilling

More effort

Serves 4

Impress guests with this starter, or fish course, that's perfect for a dinner party. Scallops and radishes are served in a delicate Vietnamese sauce

Nutrition and extra info

  • Gluten-free

Nutrition: Per serving

  • kcal102
  • fat5g
  • saturates0g
  • carbs8g
  • sugars6g
  • fibre1g
  • protein6g
  • salt1.4g
Save to My Good Food
Please sign in or register to save recipes.


  • 80g cherry tomatoes
  • vegetable oil, for frying
  • 150g fresh raw scallops


    Skol-ips, Skal-ips

    This is the bi-valve shellfish with a flat, fanned bottom shell and domed fan shaped upper shell…

  • 20g radishes



    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • a few dill sprigs
  • ½ tsp chia seeds

For the sauce

  • 1 tbsp granulated sugar
  • 4 tsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 4 tsp rice vinegar


  1. First, make the crispy tomato skins. Lower the cherry tomatoes into a pan of boiling water for 30-60 seconds until their skins begin to crack and peel, then, using a slotted spoon, lift them into a bowl of cold water. Once cool, peel off the skins and pat dry. Chop the flesh and set aside. Fill a saucepan one-third full with vegetable oil and heat to 170C. Fry the skins for 30-60 seconds or until golden yellow. Transfer to kitchen paper and sprinkle with a little salt.

  2. To make the sauce, bring 50ml water to the boil in a saucepan, add the sugar and stir to dissolve, then cover and put in the fridge to cool down. Once cool, blend with the fish sauce, vinegar and 30g tomato flesh.

  3. Thinly slice the scallops and radishes and mix with the sauce. Transfer the mixture to four plates using a slotted spoon, then drizzle over a bit more sauce and scatter over the tomato skins, dill and chia seeds.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?