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The appetizer, Light and fresh

Scallop carpaccio with citrus

Scallop carpaccio with citrus is a cold starter for 6, made with thinly sliced raw scallops, orange, lemon and olive oil. It takes 25 minutes of active work, comes together entirely right before guests arrive, at the very last minute, for about €4.50 per person. The key to success is very fresh fish and dressing it only at the last moment.

Raw scallops sliced thin, lemon, orange and olive oil, pure elegance to open a festive meal.

Scallop carpaccio with citrus
For
6 people
Work
25 min
Total time
30 min
Prep
Finished at the last minute
Difficulty
Easy
Cost per person
€4.50
Calories per person
160 kcalcalculated by Kiloach, your weight coach

Raw scallop has a tender, pearly texture, almost melting, that citrus acidity wakes up without covering it. Orange and lemon juice, mixed with olive oil, bring just enough freshness to contrast with the briny sweetness of the shellfish. Pink peppercorns and chives add a fragrant touch that finishes each bite on a bright note.

This starter suits a somewhat dressed up dinner with friends, a family celebration or a holiday meal, since it's served in fall and winter when scallops are in season. It opens a menu well when the main course is a meat or fish in sauce, since it stays light and doesn't fill you up before the main event.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day Nothing to do
  3. Before the guests arrive 3 steps, 40 min
  4. When it's time to serve 1 step, 5 min

Right before guests arrive, freeze the scallops briefly, section the citrus, squeeze the juice, slice the scallops and plate them, then keep the plates chilled. At serving time, drizzle with the citrus vinaigrette, add the citrus segments, crushed pink peppercorns, chives, fleur de sel and pepper, and serve right away.

The ingredients

6 people

Fish counter

  • Fresh scallops 500 g

Fruits and vegetables

  • Orange 2
  • Lemon 1
  • Chives 0.5 bunch

Pantry

  • Olive oiloften in the pantry 4 tbsp
  • Pink peppercorns 1 tsp
  • Fleur de seloften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Mollusks

The recipe, moment by moment

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Rinse the scallops quickly, pat them dry and place them in the freezer for 20 minutes. 20 min

    They shouldn't freeze, just firm up on the surface.

  2. Section the orange into segments and squeeze the rest of the fruit along with the lemon for the vinaigrette. 10 min

    Peel the orange down to the flesh, so you cut between the membranes without any bitterness.

  3. Slice each scallop into thin slices and arrange them in a rosette on chilled plates, then keep in the refrigerator. 10 min

    A long, well sharpened knife cuts better, pull it through without pressing down.

When it's time to serveThe final touches, right in front of your guests.

  1. Drizzle with a mix of citrus juice and olive oil, add the citrus segments, crushed pink peppercorns, chives, fleur de sel and pepper. 5 min

    Season only at the very last moment, the acidity cooks the flesh and dulls it otherwise.

Our tips to get it right

  • Choose fresh scallops rather than previously frozen and thawed ones, the raw texture depends entirely on the quality of the starting product.
  • Use plates that are well chilled, taken straight from the refrigerator before plating, so the scallop slices don't warm up on contact.
  • Make the citrus vinaigrette ahead and keep it cold, but only add it to the carpaccio at serving time, never before.

The variations

  • Swap the orange for pink grapefruit for a tangier, less sweet vinaigrette.
  • Scatter a few pomegranate seeds over the plated carpaccio for extra color and crunch alongside the pink peppercorns.
  • For a quicker version, cut the scallops by hand without aiming for a perfect rosette and serve in small individual glasses.

What to serve it with

  • A glass of dry, mineral white wine
  • Lightly toasted rye bread
  • A baby greens salad to follow

Storage

This carpaccio doesn't keep, it's made and eaten the same day, dressed at the last minute. If you have raw scallops left before dressing, keep them covered in the refrigerator for a few hours at most, never in the freezer once sliced.

Questions about this recipe

Can frozen scallops replace fresh ones in this recipe?

It's better to avoid it, the raw texture of a carpaccio depends on firm flesh that isn't waterlogged. If you use frozen scallops, thaw them slowly in the refrigerator and pat them very dry before slicing.

How do you recognize fresh scallops for this dish?

They should be pearly, slightly translucent, firm to the touch and without a strong smell. Ask your fishmonger for same day scallops, ideally shelled in front of you.

How do you plate the carpaccio nicely to impress guests?

Arrange the slices in a rosette, slightly overlapping, on a cold white plate. Add the citrus segments and chopped chives right in the center for a clean color contrast.

Can this carpaccio be made for more than 6 people?

Yes, just scale the quantities proportionally, counting about 80 grams of scallops per person. Allow more time for slicing and plating, since the work stays manual and careful.

Can a scallop carpaccio with citrus be made ahead?

Partly, the finish happens at the last moment. The recipe needs 25 min of work in total, split up like this, before the guests arrive, 3 steps, when it's time to serve, 1 step.

How long does it take to make a scallop carpaccio with citrus?

Allow 30 min in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "easy".

How many calories are in a scallop carpaccio with citrus?

About 160 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a scallop carpaccio with citrus cost?

About €4.50 per person, that's €27.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mollusks. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

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  • Finished at the last minute
  • Very easy, €2.20 per person

290 kcalcalculated by Kiloach

Lemon granita The dessert

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  • 20 min of work
  • Prepared the day before
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