Scallop Beet Carpaccio with Truffles
Prep: 15min
|
Servings: 4
|
Cook: 15min
Fresh scallop beet carpaccio with truffles is a recipe featuring fresh ingredients from the shellfish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 12 scallops (ready to cook)
- 2 medium beets (steamed and cooled)
- 30 g black truffles
- olive oil
- Lemon juice
- Sea salt
- freshly ground pepper
Instructions
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1.
Preheat the oven to 80°C fan.
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2.
Rinse the scallops and pat dry. Slice each crosswise into three thin slices. Peel the beetroot and slice it thinly or shave it. Shave the truffles finely with a truffle shaver.
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3.
Drizzle four plates with a little olive oil and arrange overlapping layers of beet, truffle shavings, and scallop slices side by side on each plate.
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4.
Cover with foil (seal well) and bake in the preheated oven for about 15 minutes. Remove from oven, lift the foil, drizzle each plate with a few drops of lemon juice and oil, then season with sea salt and pepper before serving.
