Bushi's Scallop Carpaccio

Yield: 6 servings


6 dry packed, fresh sea scallops (muscle tabs removed)

1 cup frisee lettuce

sea salt and black pepper to taste

For vinaigrette:

1/2 cup (120 mL) extra virgin olive oil

1/4 cup (60 mL) fresh squeezed lemon juice

1/2 cup of fresh strawberries, diced

3 mint leaves, finely chopped

10 pink peppercorns, crushed

1 shallot, finely chopped


  1. Slice scallops horizontally tho six thin circle rounds. Arrange scallop rounds in a circle on individual pieces of plastic wrap. Cover with another piece of plastic wrap. Using a flat mallet, lightly pound until scallops are all a uniform thickness. Refrigerate until ready to use
  2. In a mixing bowl, combine all ingredients for the vinaigrette. Refrigerate for 10 minutes. Chill six plates in the refrigerator.
  3. When ready to serve, peel the top layer of the plastic wrap off the scallops. Invert each portion of scallop rounds onto a plate, and peel off the remaining plastic wrap.
  4. Place frisee lettuce on the centre of the plate. Evenly distribute the strawberry and mint vinaigrette among the plates, and season. Serve immediately.

*Note: This dish improves a day or two after preparing. Serve with soft polenta.

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