Scallop & Basil Pesto Carpaccio

Serves 1
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Directions

  1. 1Place a scallop on parchment paper on a tortilla press.
  2. 2Place a scallop on parchment paper on a tortilla press.
  3. 3Place a scallop on parchment paper on a tortilla press.
  4. 4Add a spoonful of basil pesto on top of the scallop.
  5. 5Add a spoonful of basil pesto on top of the scallop.
  6. 6Add a spoonful of basil pesto on top of the scallop.
  7. 7Cover with another piece of parchment paper and press gently to flatten the scallop.
  8. 8Cover with another piece of parchment paper and press gently to flatten the scallop.
  9. 9Cover with another piece of parchment paper and press gently to flatten the scallop.
  10. 10Remove the pressed scallop and set aside.
  11. 11Remove the pressed scallop and set aside.
  12. 12Remove the pressed scallop and set aside.
  13. 13Prepare the asparagus by peeling it into thin ribbons.
  14. 14Prepare the asparagus by peeling it into thin ribbons.
  15. 15Prepare the asparagus by peeling it into thin ribbons.
  16. 16Blanch the asparagus in boiling water.
  17. 17Blanch the asparagus in boiling water.
  18. 18Blanch the asparagus in boiling water.
  19. 19Remove the blanched asparagus and drain excess water.
  20. 20Remove the blanched asparagus and drain excess water.
  21. 21Remove the blanched asparagus and drain excess water.
  22. 22Cut some of the asparagus ribbons into smaller pieces for garnish.
  23. 23Cut some of the asparagus ribbons into smaller pieces for garnish.
  24. 24Cut some of the asparagus ribbons into smaller pieces for garnish.
  25. 25Arrange the flattened scallops on a serving plate.
  26. 26Arrange the flattened scallops on a serving plate.
  27. 27Arrange the flattened scallops on a serving plate.
  28. 28Sprinkle salt over the scallops.
  29. 29Sprinkle salt over the scallops.
  30. 30Sprinkle salt over the scallops.
  31. 31Drizzle more basil pesto over the scallops.
  32. 32Drizzle more basil pesto over the scallops.
  33. 33Drizzle more basil pesto over the scallops.
  34. 34Pour olive oil over the dish.
  35. 35Pour olive oil over the dish.
  36. 36Pour olive oil over the dish.
  37. 37Spoon passionfruit pulp and seeds over the scallops.
  38. 38Spoon passionfruit pulp and seeds over the scallops.
  39. 39Spoon passionfruit pulp and seeds over the scallops.
  40. 40Add slices of jamon to the plate.
  41. 41Add slices of jamon to the plate.
  42. 42Add slices of jamon to the plate.
  43. 43Garnish with the blanched asparagus spears and ribbons.
  44. 44Garnish with the blanched asparagus spears and ribbons.
  45. 45Garnish with the blanched asparagus spears and ribbons.

Ingredients

  • Scallops
  • Scallops
  • Scallops
  • Basil Pesto
  • Basil Pesto
  • Basil Pesto
  • Parmesan cheese
  • Parmesan cheese
  • Parmesan cheese
  • Lemon
  • Lemon
  • Lemon
  • Garlic cloves
  • Garlic cloves
  • Garlic cloves
  • Asparagus
  • Asparagus
  • Asparagus
  • Salt
  • Salt
  • Salt
  • Olive oil
  • Olive oil
  • Olive oil
  • Passionfruit
  • Passionfruit
  • Passionfruit
  • Jamon
  • Jamon
  • Jamon

Equipment

Parchment paperTortilla pressPeelerPotTongsPlateSpoonChopsticksFork