Raw Scallops with Bottarga

Name: Raw Scallops with Bottarga (Crudo di Capesante con Bottarga)
Yield: Serves 4 as a first course
Cuisine: Italian
Ingredients: juice of ½ lemon, strained; 1 stalk celery heart, finely sliced; salt flakes and freshly ground black pepper, to taste; 12 sashimi-grade saucer scallops, trimmed; 1 bulb baby fennel, washed well and finely sliced; 1 × 80 g piece bottarga, peeled and thinly shaved; salt flakes and freshly ground black pepper, to taste; extra virgin olive oil, for drizzling; pane carasau, for serving

Crudo di Capesante con Bottarga

Preparation info

Serves
4
as a first course

Difficulty
Easy

Appears in

A Sardinian Cookbook

By Giovanni Pilu and Roberta Muir

Published 2012

About

The saltiness of the bottarga in this dish (in the

Ingredients

Europe
Italy
Starter
Fish course
Pescatarian
Mediterranean
Sardinia

Ingredients

Method