Murmansk scallop carpaccio
1 serving
10 minutes
Scallop carpaccio from Murmansk is a refined dish of Italian cuisine that embodies the freshness of the sea depths and the brightness of Mediterranean aromas. Its roots trace back to the traditions of enjoying raw flavors characteristic of Italian culinary art. Tender, thinly sliced scallops melt in the mouth, enriched with a citrus sauce harmoniously combining lemon and orange zest, fresh cucumber, and olive oil. This dish captivates with a balance of salty and sweet flavors, with a slight acidity that awakens taste buds. Carpaccio is served chilled, and its exquisite taste is perfectly complemented by notes of watercress and the aroma of fresh citrus. An ideal choice for those who appreciate gastronomic experiences and seek refinement in food.
1
Slice the chilled scallop thinly across and arrange it on a plate.
- Scallops: 100 g
2
Prepare the sauce separately by blending olive oil, lemon and orange zest without the white part, cucumber, and lemon and orange juice until smooth. Drizzle the sauce over the scallop carpaccio carefully.
- Olive oil: 10 ml
- Lemon zest: 2 g
- Orange zest: 2 g
- Cucumbers: 10 g
- Lemon juice: 3 ml
- Orange juice: 10 ml
3
Garnish with finely grated lemon and orange zest, decorate with watercress leaves.
- Lemon zest: 2 g
- Orange zest: 2 g
