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» » Carpaccio of scallops with truffles

Carpaccio of scallops with truffles

Carpaccio of scallops with truffles

Ingredients for 4 persons


- 1 fresh scallop per person

- 1 fresh truffle of about 40 gr

- 2 tablespoons of olive oil

- 1 teaspoon coarse Guérande salt

- Black pepper from the mill





If possible, ask your fishmonger for ready-to-cook shells, stripped of their coral.


Wash the scallops under cold water and dry them in absorbent paper.


Then cut them into thin slices. To book.

Peel the truffle and also cut it into very thin slices. Scraps can be cut into small sticks.


Arrange the slices of scallops and truffles on two different plates.

Using a pastry brush, brush each side of the slices of scallops and truffles with olive oil.




Arrange a circle of slices on each plate, overlapping; and alternating between slices of scallops and slices of truffles.

Sprinkle a pinch of Guérande salt on each slice of truffle and a few small sticks from the truffle scraps on each slice of scallops.

Place the plates in the refrigerator for 30 minutes before serving.


Ideas, tips & tricks


As a garnish, a small lamb's lettuce for decoration.

This carpaccio can also be served as an appetizer.

This recipe is to be made exclusively with ultra-fresh scallops just shelled.
Frozen scallops are to be avoided.

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