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Scallop Carpaccio

By Chef Siang


Scallop sashimi 1 pcs
Sunflower or Olive oil 1
Honey 1 tbs
Djorn mustard 1 tbs
Spring onion to garnish
Lime and lemon zest
Lemon 1 tbs
Lime 1 tbs
Ikura 2 tsp
Bread crumbs 1 tbs
Salt & pepper (to taste)


1. Season to your preference
2. Mix honey, djorn mustard, lemon & lime juice & zest, add oil
3. Slice thinly, lay a layer on the plate
4. Sprinkle some salt, black pepper corn, spread sauce evenly onto Scallop Carpaccio, add spicy bread crumbs
5. Garnish with bread crumbs, seaweed & rocket