Andreas Viestad

Scallop Carpaccio

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Preparation info
  • Serves

    2

    as an Appetizer
    • Difficulty

      Easy

Appears in
Kitchen of Light: New Scandinavian Cooking
Kitchen of Light

By Andreas Viestad

Published 2003

  • About

THIS DISH IS BEST MADE WITH LIVE SCALLOPS. IF YOU CANNOT GET LIVE SCALLOPS, YOU CAN USE SHUCKED ONES. MAKE SURE THEY ARE SUSHI-QUALITY, AS THEY ARE EATEN RAW. BE MINDFUL NOT TO USE TOO MUCH VINEGAR OR SALT; A DROP OR TWO OF VINEGAR ON THE ROE AND A FEW GRAINS OF SALT ON EACH SLICE OF THE MUSCLE ARE ENOUGH.

Ingredients

  • 4 large live scallops in the shell (see headnote)
  • 1 teaspoon honey
  • 2 teaspoons

Method

Check to see if the scallops are alive by holding them under cold running water. They should close firmly within a few seconds. A dead scallop will very soon give off a bad smell; discard it.

You can ask your fishmonger to clean the scallops for you, but as you want them to be as fresh as possible, the best thing is to clean them yourself. With a sharp knife, cut the scallops open: Pres