Carpaccio of scallops with green apple, endive and hazelnuts

A good quality scallop is particularly special when served raw, and this recipe pairs it with the acidity of apple, the bitterness of endive, and the sweetness and crunch of hazelnuts. So simple, and so perfectly balanced.

• serves

  2-4

• prep

  15 minutes

• difficulty

  Easy

Ingredients

• 12 sashimi-grade scallops, cleaned and mussel removed
• 1 green apple
• ½ endive (white witlof)
• 60 ml (¼ cup) hazelnut oil
• 2 golden French shallots, finely diced
• 1 tbsp ocean trout roe
• 1 limes, zested and juiced
• 1 tbsp flat leaf parsley leaves
• 2 tbsp lightly toasted hazelnuts, shaved

Instructions

1. Cut each scallop into 3 slices and place on the serving platter.
   
2. Slice the green apple about 5 mm thick, then slice again into batons. Slice the endive lengthways into batons and set aside.
   
3. Place the hazelnut oil, shallot, roe and lime juice in a small bowl and stir to combine.
   
4. Spoon the dressing over the scallops to generously coat. Scatter over the apple, endive and parsley leaves, followed by the shaved hazelnuts and lime zest. Serve immediately.

Photography by Blink TV. Styling by Blink TV. Food preparation by Guillaume Brahimi.

From Normandy to the Spanish border, follow Guillaume Brahimi along the French Atlantic at SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.