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Scallop Carpaccio

Scallop Carpaccio, sounds fancy but actually easy to make. All you need is good quality ingredients! Oh, and a sharp knife of course.

There are many variations for this dish, you can try different kinds of ingredient, herb and dressing to your liking. Try to keep the dressing simple, which would not overpower the natural sweetness and delicacy of the fresh ingredients.


Sea scallops (Sashimi grade), thinly sliced crosswise

Sea urchin (Sashimi grade)

Radish, thinly sliced crosswise


Chives, finely chopped

Extra virgin olive oil

Fresh lemon juice

Sea salt

Pepper (Pink/Black)


1. Combine olive oil and fresh lemon juice (3:1 ratio); season with salt & pepper and mix well.

2. Arrange the scallops on a plate and garnish with sea urchin, radish and arugula. A generous drizzle of the dressing and sprinkle the chives & sea salt flakes on top.

Alternatively, you can replace the sea urchin, radish & arugula with fish roe/ capers/ caviar/ truffle/ eatable flowers, or just plain sea scallop will do too. Herb-wise, basil/parsley/coriander. For the dressing, you can even try with thai style - shallot, ginger, fish sauce, lime juice, chill, basil and palm sugar; or simply oil with lime juice/ white wine vinegar/ champagne vinegar, etc. whatever you like.

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