Jul 13 2026
Restaurants›Jellyfish Montreal - restaurant›Scallop Carpaccio Recipe

Scallop Carpaccio Recipe

Inspired by Jellyfish Montreal - restaurant
Time30m
Serves4

Poached in sake, caramelized endives, citrus and mango emulsion

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Seafood

Vegetables

Fruits

Garnish

Method

Preparation of Scallops

  1. 1

    Poach the Scallops

    In a saucepan, bring the sake to a gentle simmer. Add the scallops and poach for about 3-4 minutes until just cooked through. Remove the scallops and let them cool slightly before slicing them thinly.

Preparation of Endives

  1. 2

    Caramelize the Endives

    Heat olive oil in a skillet over medium heat. Slice the endives in half lengthwise and place them cut-side down in the skillet. Sprinkle with salt and pepper. Cook for about 5-7 minutes until they are caramelized and tender.

Preparation of Mango Emulsion

  1. 3

    Make the Emulsion

    In a blender, combine the mango flesh and citrus juice. Blend until smooth. If needed, add a little water to reach the desired consistency.

Assembly

  1. 4

    Plate the Dish

    On a chilled plate, arrange the thinly sliced scallops. Top with the caramelized endives, drizzle with the mango emulsion, and garnish with microgreens and edible flowers.

More from Jellyfish Montreal - restaurant