Scallop carpaccio with bacon and beets - Magical combination
Ingredients
- 8 pcs scallop
- 8 skiver pickled beetroot
- 4 skiver bacon
- 8 blader basil
- 1 tsp lemon juice
- 2 tsp olive oil
- salt and pepper
I was first served this at a very good friend of mine who has worked as a chef for many years. The combination of salty, sweet and crispy together with thinly sliced raw scallops is delicious. The scallops are marinated in a little lemon and olive oil.
Step 1
I start by frying the bacon until crispy and cutting it into small pieces. Then I also cut pickled beetroot into small cubes.
Step 2
Find the plates you will serve on. Clean or thaw scallops and cut them into very thin slices. I first put a few drops of olive oil on the plate. Add the slices of raw scallops and finish with a few drops of lemon and olive oil on top. Gently rub around so that everyone gets a bit of the good marinade. Leave for a minimum of 5 minutes to marinate.
Step 3
Add crispy bacon and cubes of pickled beetroot. Serve with a small salad of finely chopped basil. Finish with a little Maldon salt and freshly ground pepper.
