Scallop crudo with black caviar
4 servings
30 minutes
Recipe from Dmitry Reshetnikov, chef of the Zazazu restaurant (St. Petersburg). A dish from the tasting set dedicated to the Megustro 2021 restaurant festival.
Calories119.9kcal
Proteins9.1grams
Fats8.8grams
Carbohydrates1.9grams
1
Slice the scallop into thin 2 mm thick slices and arrange them on a plate in a single layer, slightly overlapping.
- Scallops: 4 pieces
2
Prepare the dressing separately: combine orange juice with olive oil and whisk thoroughly until a homogeneous emulsion is formed.
- Orange juice: 20 ml
- Olive oil: 30 ml
3
Dress the scallop with ready dressing and lightly salt with sea salt.
- Sea salt: to taste
4
Place a little black caviar on each slice of scallop.
- Black caviar (sturgeon roe): 8 g
