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A white plate with carpaccio scallops on a dark wooden table

Carpaccio scallops

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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

  • Gluten-free
Nutrition: Per serving
low inkcal102


  • 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


  • 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.

Goes well with

Recipe from Good Food magazine, July 2017

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