Carpaccio of scallops with exotic flavours

🧂 Ingredients

• 12 pcs scallop meat
• 1 pc lime juice + zest
• 1 pc lemon juice + zest
• 1 tsp freshly grated ginger
• 1 tsp grated lemongrass

  white part
• 1 pc Asian celery or white celery stalk
• 4 tbsp olive oil

Instructions

• 1 Use a long sharp knife to cut thin slices of the scallops and arrange them on a
  plate. Sprinkle with a pinch of salt and refrigerate.
• 2 Julienne the stalk of the celery and keep the leaves for decoration.
• 3 Combine with the remaining ingredients for the dressing and season to taste.
• 4 Heat up a small amount of cooking oil to 150°C and deep fry the celery leaves
  for 2-3 minutes. Transfer the fried, crunchy leaves onto a towel and keep aside.
• 5 Spoon the exotic dressing generously over the sliced scallops. Add some freshly
  cracked pepper and the deep fried celery leaves.

Nutrition Info