RecipesJellyfish Montreal - restaurantScallop carpaccio

Scallop Carpaccio Recipe

inspired by

@jellyfishmontrealrestaurant

Sep 18 2024

•

30m

•

Serves 4

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Recipe information

Make Scallop Carpaccio in just 30m. Poached in sake, caramelized endives, citrus and mango emulsion

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Ingredients

Seafood

Vegetables

Fruits

Garnish

Preparation

Preparation of Scallops

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

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

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

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.

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