Alive and Cooking

Scallop & Sage Carpaccio

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(Serves 2)

300g large scallops (no roe)
75ml sage oil
200ml white balsamic vinegar
¼ bunch dill
½ cucumber, peeled into ribbons
Salad leaves
Zest of ½ a lemon


Slice the scallops as thin as you can (you can flatten them to required thickness between cling wrap with the flat of your knife).

Pour the vinegar into a small saucepan and boil until reduced by 75% and is thick and sticky, allow to cool.

Dip the scallops first in the vinegar reduction then into the sage oil.

Dress the plate with a fanned out layer of thin scallops, salad leaves, cucumber and dill.
Drizzle the scallops with sage oil, vinegar and lemon zest.

Scallop & Sage Carpaccio