← All recipes

🍽️ Scallop Carpaccio with Fresh Herb Sauce

225 kcal · 30 min · 4 servings

Ingredients

• 1 small, mild red chili pepper
• 1 clove garlic
• 2 handfuls basil
• 50 ml vegetable broth
• 4 tbsp olive oil
• salt
• pepper
• 6 scallops (deveined)
• 1 shallot
• 80 g crème fraîche
• 2 tbsp whipping cream
• salt
• pepper
• 1 dash lemon juice

Instructions

1. 1. Wash the chili pepper thoroughly.
2. 2. Cut the chili pepper lengthwise.
3. 3. Remove the seeds and white membranes from the chili pepper.
4. 4. Finely dice the chili flesh.
5. 5. Peel the garlic clove.
6. 6. Rinse the basil under cold water.
7. 7. Shake the basil dry.
8. 8. Pluck the basil leaves from the stems.
9. 9. Place the basil, garlic, and broth into a blender.
10. 10. Blend the ingredients until smooth.
11. 11. Add the diced chili to the sauce.
12. 12. Stir the olive oil into the mixture.
13. 13. Season the sauce to taste with salt and pepper.
14. 14. Wash the scallops.
15. 15. Pat the scallops dry with a kitchen towel.
16. 16. Dice the scallops into small pieces.
17. 17. Peel the shallot.
18. 18. Finely chop the shallot.
19. 19. Mix the diced scallops and shallots with the crème fraîche.
20. 20. Stir the cream into the scallop mixture.
21. 21. Season the cream with salt, pepper, and lemon juice.
22. 22. Fill the cream into small glasses.
23. 23. Top the cream with the herb-chili sauce as a pesto.
24. 24. Chill the glasses well until you are ready to serve.

Nutrition per serving

• kcal: 225
• Protein: 9 g · Fett/Fat: 18 g · Carbs: 7 g