Last summer when I was in Hawaii, I really loved how local dishes utilized their abundance of seafood and tropical fruit from the island. I wanted to create a recipe that would make people feel like they were dining at an upscale restaurant on a tropical island.
That led me to this beautiful yet simple dish. Made this one to help you impress your friends!
It’s important when serving raw seafood to get it from fresh and high quality sources. Fresh seafood has a different texture and flavor than frozen seafood. When it’s not quality, it can also lead to an unappetizing fishy taste or worse, the potential for food poisoning.
Just be cautious when buying the scallops and it will be totally fine! When we asked the butcher for scallops, he said he had just made a dish with raw scallops the previous week!
One thing you might notice in our pictures is that my salt does not look like pink himalayan sea salt. The salt we used is a gourmet salt that I picked up from my travels in Copenhagen, Denmark. However, you can season with whatever salt you would like. Season to your taste!
Keep your scallops on your cucumbers, not the floor,
Your favorite alternative chefs, K & T
Scallop Carpaccio
Ingredients
- 1 mango
- 1 jalapeno seeds removed
- 1 tsp ginger grated
- ¼ cup pineapple juice
- 2 tsp lime juice
- Pinch of sea salt
- 4 to 5 Jumbo Scallops sliced thinly crosswise
- Himalayan pink salt
- ½ a cucumber thinly sliced in circles
- Mint for garnish
- Edible flowers for garnish
Instructions
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In a blender, blend together mango, jalapeno, ginger, pineapple juice, lime juice, and pinch of sea salt.
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Spoon mango puree onto 2 large plates, then carefully arrange cucumber slices and scallops on top of your puree.
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Season scallops with salt, then garnish your plate with mint leaves and edible flowers.