Scallop carpaccio with caviar and pink pepper

Ingredients

• 6coquilles Saint-Jacques
• 5 ml (1 tsp)roze peperkorrels
• 5 ml (1 tsp)citroensap
• 30 ml (2 tbsp)extra vergine olijfolie
• 10 ml (2 tsp)kaviaar
• to tastezout

Instructions

1. 1

   Slice the scallops

   Pat the scallops dry and carefully cut them into very thin slices. Arrange them on two plates.

2. 2

   Crush the pepper

   Crush the pink peppercorns finely in a mortar, then scatter them over the scallops.

3. 3

   Add lemon and oil

   Drizzle the lemon juice over the scallops, followed by the olive oil.

4. 4

   Add the caviar

   Place a small spoonful of caviar in the centre of each plate.

5. 5

   Season and serve

   Season with a little salt and serve straight away.

What is scallop carpaccio?

Carpaccio is a dish of very thinly sliced ingredients served uncooked, commonly associated with Italian cooking. This French-inspired version uses scallops, whose mild sweetness suits the clean, sharp accents of lemon and pepper.

Caviar adds a briny contrast, while olive oil gives the slices a smooth finish. With no cooking to mask the seafood’s flavour, careful ingredient selection and gentle seasoning matter.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 13g protein, 3g carbs, 14g fat.

The scallops provide most of the protein, while the olive oil contributes most of the fat; the small amount of lemon juice contributes very little carbohydrate. Pair a serving with salad and bread or boiled potatoes to make the plate more filling.

Choosing the scallops

Freshness first: use scallops from a trusted fishmonger and tell them you plan to serve them raw. Keep them chilled until you are ready to prepare the dish.

Dry surface: pat the scallops dry before slicing so they are easier to handle and the plate does not become watery.

Getting thin, even slices

Sharp knife: use a clean, sharp knife and cut across each scallop with controlled strokes. The thinner and more even the slices, the more easily they take on the lemon and oil.

Steady cutting: if the scallops feel slippery, chill them briefly to firm them up, then slice carefully.

Balancing the flavours

Pink pepper: crush the peppercorns finely so their floral, gently peppery flavour is spread across the plate rather than concentrated in large pieces.

Lemon and oil: add both sparingly and distribute them over the scallops. Too much lemon can overwhelm the scallops’ sweetness.

Adding the caviar

A centred spoonful: placing the caviar in the middle gives each serving a salty, savoury accent. Keep it chilled until the final step.

Light seasoning: taste a small piece with the caviar before adding much salt, as the caviar is already salty.

Serve it straight away

Once dressed, the scallops are best eaten promptly; the lemon begins to change their texture and flavour. Have the plates and garnishes ready before you start slicing.

Serve as a small starter, or alongside a crisp green salad and bread for a more substantial meal.

Recipe notes & tips

• Chill the scallops until just before you slice them.
• Use a sharp knife for neat, thin slices.
• Crush the pink peppercorns just before serving for a fresher aroma.
• Add the lemon and olive oil in a light, even drizzle.
• Keep the caviar chilled and add it at the last moment.
• Serve the carpaccio as soon as it is assembled.

Variations

• Citrus swap: use a little lime juice in place of the lemon for a different bright note.
• Herb finish: add a few finely chopped chives for a mild onion flavour.
• Extra crunch: scatter a few finely chopped toasted nuts over the top.
• Citrus zest: add a little finely grated lemon zest for a more fragrant finish.
• Oil adjustment: use slightly less olive oil if you prefer the scallops’ flavour more pronounced.

Common mistakes to avoid

• Using scallops not intended for raw eating: ask your fishmonger for seafood suitable to serve raw.
• Slicing with a blunt knife: use a sharp blade so the scallops cut cleanly rather than tearing.
• Leaving the scallops wet: pat them dry first to avoid excess liquid on the plate.
• Adding too much lemon: drizzle lightly so its acidity does not dominate the delicate scallops.
• Salting before tasting: try a bite with caviar first, then add salt only if needed.
• Preparing too far ahead: assemble close to serving time to preserve the scallops’ texture.

How to store

This dish is best eaten as soon as it is assembled and is not suitable for keeping as leftovers. Keep the scallops refrigerated until preparation, and do not leave the finished plates at room temperature.

Frequently asked questions