This is a quick and easy pretty entree for your next dinner party. This dish draws native ingredients from Australia (finger lime), South/Central America (habanero) and Japan (yuzu dressing) into one harmonious dish. You can call it carpaccio, crudo, or ceviche but the sweetness of raw scallop is something that is cherished by cuisines around the world.
Difficulty: Easy
Time: 15min
Serves: 2
Ingredients
- 150g scallop sashimi
- 1 habanero chilli thinly sliced
- 1 finger lime*
- 2 tbsp yuzu dressing**
- 1 tbsp grapeseed oil
- fennel fronds to garnish
* Available from gourmet grocers. I've bought mine from Prahran Market in Melbourne.
** Available from Japanese groceries.
Method
1. Thinly slice each scallop into 3 equally slices horizontally. Place it on a plate, and garnish with finger lime, habanero chilli and fennel fronds.
2. Mix the yuzu dressing with grapeseed oil and sprinkle generously over the carpaccio.
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