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Carpaccio scallops

A white plate with carpaccio scallops on a dark wooden table

Carpaccio scallops

Name: Carpaccio scallops
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Cuisine: Vietnamese
Ingredients: 80g cherry tomatoes; vegetable oil for frying; 150g fresh raw scallops; 20g radishes; a few dill sprigs; ½ tsp chia seeds; 1 tbsp granulated sugar; 4 tsp fish sauce; 4 tsp rice vinegar

Jeff Tan

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Serves 4

More effort

Prep: 25 mins

Cook: 10 mins

plus chilling

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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

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

80g cherry tomatoes
vegetable oil

for frying
150g fresh raw scallops
20g radishes
a few dill

sprigs
½ tsp chia seeds

For the sauce

1 tbsp granulated sugar
4 tsp fish sauce
4 tsp rice vinegar

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Nutrition: Per serving

kcal102

low
fat5g
saturates0g
carbs8g
sugars6g
fibre1g
protein6g
salt1.4g

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, July 2017

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