Sweet scallop, acidic lemon and salty decadent caviar. I came up with this dish when I sampled scallop sashimi for the first time. Granted it was not nearly as elaborate or fine tuned as it is today but it was still good enough.
This dish emphasizes salty and earthy flavors that combine beautifully with the sweetness of the scallops. It is a play on contrasting flavors.
Harmony is the key word here. All of the components has to harmonize, otherwise all of those pungent flavors will dominate your palate.
My number one advice would be that you smash the ingredients with the back of your largest chef’s knife before chopping them. Make sure not to drain the olives and capers too neatly as it may compromise the flavor of the dish.
Scallop Carpaccio by Jesper
2 medium sized scallops, sashimi grade
1 tsp lightly toasted almond shavings
1 tsp green olives
½ tsp brined capers
1 heaping tbsp caviar, best grade that you can afford
pinch of sea salt
squeeze of lemon
drizzle of good quality EVO(Extra Virgin Olive Oil)
Chives to garnish, for that aromatic finish.
Thinly slice the scallops and arrange on a serving plate. Chill in the freezer or fridge while you prepare the rest of the dish. Smash and finely chop the olives and capers. Drizzle olive oil, squeeze the lemon juice and sprinkle sea salt over the scallops. Scatter the almonds, olives and capers evenly. Top off with luxurious dollops of caviar. Garnish with chives.
Serve with chilled crisp white wine, not a overly sweet white wine though. Bear in mind not to over chill the wine as it will compromise the flavor of the wine and the dish.