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Carpaccio of scallops with marinated beetroot and apple Recipe

Marinated scallops slices served with diced and seasoned beetroot and granny smith apple strips.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(11 votes) 4.5/5
Pour people
  • Scallop(s) : 18 whole
  • Granny Smith apple(s) : 1 whole
  • Raw red beetroot : 1 whole
  • Olive oil : 50 ml
  • Balsamic vinegar : 30 ml
  • White balsamic vinegar : 30 ml
  • Fleur de sel : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Red chard(s) : 50 g
  • ETAPE 1

    Clean the scallops and remove from the shells. Cut the scallops in to very thin slices across their width, place the slices on to a chilled plate. Season with salt and pepper then spray a little olive oil and balsamic vinegar over them.

  • ETAPE 2

    Peel and dice the beetroot then place in to bowl of ice water. Remove from the ice water and mix with the olive oil and white balsamic vinegar.

  • ETAPE 3

    Cut the apple in to thin slices then in to strips.

  • ETAPE 4

    Serve the beetroot next to the carpaccio of scallops and top with a few thin apple strips and beetroot sprouts.

Chef's tip

«Use different types of beetroot in this dish to give a variety of colours – there are lots of different types of beetroot that all vary in sweetness.»

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