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🍽️ Tender Scallops on Beetroot Carpaccio with Truffles

220 kcal · 30 min · 4 servings

Tender Scallops on Beetroot Carpaccio with Truffles Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 80 degrees Celsius fan-forced.
  2. 2. Rinse the scallops under cold water.
  3. 3. Pat the scallops dry with a kitchen towel.
  4. 4. Slice each scallop crosswise into three thin slices.
  5. 5. Peel the beetroot.
  6. 6. Slice the beetroot into thin slices.
  7. 7. Alternatively, shred the beetroot using a grater.
  8. 8. Finely grate the truffles using a truffle shaver.
  9. 9. Drizzle some olive oil onto four plates.
  10. 10. Arrange the beetroot slices overlapping on the plates.
  11. 11. Distribute the truffle shavings over the beetroot.
  12. 12. Place the scallop slices side by side on the plates.
  13. 13. Cover the plates tightly with aluminum foil.
  14. 14. Cook the plates in the preheated oven for about 15 minutes.
  15. 15. Remove the plates from the oven.
  16. 16. Remove the aluminum foil from the plates.
  17. 17. Drizzle a few drops of lemon juice over the dish.
  18. 18. Add some oil over the dish.
  19. 19. Season the dish with sea salt.
  20. 20. Season the dish with pepper.
  21. 21. Serve the dish immediately.

Nutrition per serving