Torched Scallop Carpaccio

Torched Scallop Carpaccio

I seasoned delicious fresh Hokkaido scallops with a simple mix with rock salt, olive oil, and soy sauce. Lemon or balsamic vinegar are also great touches.

Ingredients: 3 servings

Fresh scallops
Rock salt
to taste
White pepper
a pinch
Extra virgin olive oil
1 tablespoon
a small amount to taste
Soy sauce
1 teaspoon


1. Slice the scallops into 3-4 slices.
2. Sprinkle with salt and white pepper.
3. Lightly torch half of the scallops with a blowtorch. Leave the rest of the scallops raw.
4. Combine the sauce ingredients in a small bowl and mix them together until the sauce thickens.
5. Scatter the scallops onto a well-chilled plate and top with the sauce.
6. Serve with your choice of vegetables.

Story Behind this Recipe

I bought some delicious scallops so I made this recipe.