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Citrus scallop carpaccio

a perfect carpaccio of scallop with citrus and basil, a great summer recipe.

Citrus scallop carpaccio

Ingredients for 2 people

• Extra virgin olive oil 30

• Rice vinegar 15 Lima 0.5

• Oranges 0.5

• Fresh ginger a 1 cm piece

• Scallops (meat only) 300

• Tomato 0.25

• Sesame seeds

• Salt flakes

PREPARATION

1. Grate the ginger, the half lime and the half orange with a fine grater.We also squeeze the juices of the lime and orange.

2. In a deep bowl, mix the EVOO, the rice vinegar, 1/2 teaspoon oflime zest, 1/2 teaspoon orange zest, 1/4 teaspoongrated ginger, 1 teaspoon lime juice, and 1 teaspoon lime juiceOrange. We beat with some metal rods until integrated and emulsified.

3. We remove the corals from the scallops and keep only the sirloin, whichFinely laminate with the help of a sharp knife. We place the sheetsof scallop on a large plate or two small plates, well spread, and waterwith the vinaigrette that we have prepared and reserved. We put in the fridge andmarinate for an hour.

4. Meanwhile, we peel a tomato and cut it into quarters. We use only oneof them, although the amount of tomato is optional, so to taste.Remove the seeds with the help of a teaspoon and cut the tomato fleshin small dice.

5. When the marinating time is over, remove the scallop from the fridge andwe let it temper slightly. Then we distribute the tomato seedsand dice on the scallop, sprinkle with sesame seeds and flakesof salt and serve.

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