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Le Chaudron recipe
Carpaccio de saint-jacques
Scallop carpaccio
⏱ 15 minServes 4Medium120 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
16large fresh sea scallopsno roe
2limes
2lemons
100 ml (½ cup)extra-virgin olive oil
1 tbsptruffle oil
1large bunch of fresh dill
1bunch of chives
1bunch of fresh tarragon
100 g (3½ oz)toasted pine nuts
1bunch of fresh arugula60 g (2 oz)
50 g (2 oz)salmon roeoptional
3big pinches fleur de sel
1 tspfreshly ground pepper
- 16 large fresh sea scallops no roe
- 2 limes
- 2 lemons
- 100 ml (½ cup) extra-virgin olive oil
- 1 tbsp truffle oil
- 1 large bunch of fresh dill
- 1 bunch of chives
- 1 bunch of fresh tarragon
- 100 g (3½ oz) toasted pine nuts
- 1 bunch of fresh arugula 60 g (2 oz)
- 50 g (2 oz) salmon roe optional
- 3 big pinches fleur de sel
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Buy 16 large FRESH scallops (no roe) from a trusted fishmonger the same morning. Check they're fresh: pearly, firm, no strong smell. This is ESSENTIAL since they're eaten raw.
- Rinse the scallops gently in cold water and pat dry. Remove the small side muscle and any dark bits.
- Put the scallops in the freezer for 30 MINUTES to firm them up for slicing very thin.
- Slice the firmed scallops VERY thin, 2 mm (1/16 in), with a VERY sharp chef's knife.
- Arrange the slices in slightly overlapping rosettes on 4 large plates. Refrigerate 15 minutes so they stay well chilled.
- Make the dressing in the small bowl: extra-virgin olive oil, truffle oil and the juice of 2 limes and 2 lemons. Whisk hard to emulsify.
- Very finely snip the dill, chives and tarragon, keeping a few whole sprigs for garnish.
- Just before serving, drizzle the dressing generously over the 4 plates. Scatter with arugula, toasted pine nuts, herbs and salmon roe (optional). Finish with fleur de sel and plenty of pepper. Serve RIGHT AWAY.
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