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Start the scallop season on the tasty side!

Written by Remi Mathieu on September 1st, 2017.      0 comments

Hi Guys,

As we all know the scallop season starts on the 1st of September and so I though you might enjoy a fancy and easy starter that would be a good addition in your scallop cook book.
Carpaccio is the easiest way to eat shellfish, it is refreshing and reveals the delicate taste of any food, as you get them soooo fresh they are at their tastiest peak!


All ingredients for the marinade are lightweight, can be preserved without being chilled. It is a perfect set up to carry on the boat, at your batch or even on the campground.

8 scallops (8/12, ultra-fresh; count 2-3 large scallops per person, depending on size!)
Vanilla marinade:
1/2 lime
1/4 vanilla bean
Crushed salt
2 tablespoons olive oil
Sishuan Pepper (can be swap with black pepper)
Ginger marinade:
1/2 lime
2 tablespoons olive oil
1/2 tsp ginger (freshly grated)
Crushed salt
Sishuan Pepper (can be swap with black pepper)


Open the shell: remove the coral (Orange tongue) and the rest to keep only the meat (don't throw the coral as you can use it for other purposes). Dry them a little with a tea towel.

Put the scallops in a plate covered with a food film. Place them in the freezer until they are well firmed for about 20 minutes. If you do not have a freezer, place them in a bag in the middle of crushed ice bag. If you don’t have ice then have a supersharp knife 😊

Mix the lime juice and the same amount of olive oil, add a touch of salt and vanilla seeds.
Spoon a portion of this seasoning onto the bottom of the dish and add a little Shishuan pepper.
Remove the scallops from the freezer and cut into very thin strips with a sharp knife (between 2/4mm thick).

Arrange the scallops on the marinade and lightly coat on top.
Season with a little pepper and add crushed quality ground salt.

Do the same for the other marinade.

Tips and tricks:
Begin with the vanilla marinade for more sweetness .... end up with ginger for a quick puncher!