Wine Dharma

DharMag May 2014 Summer recipes: scallop carpaccio with citrus and basil

Summer recipes: Scallop carpaccio with citrus and basil. Photo, recipe, tips How to make a perfect carpaccio of scallop with citrus and basil, a great summer recipe. Ingredients, cooking tips and the perfect wine.

Ingredients to make a perfect scallop carpaccio with citrus and basil (2 people)

  • 4-6 scallops (depending on size)
  • 1 orange
  • 1 pink grapefruit
  • 4 basil leaves
  • 1/8 of a cup of olive oil
  • salt and pepper to taste

Preparation

Place scallops in the freezer for 15-20 minutes to freeze slightly. This method will allow you to slice thinner and more easily. Place each slice on the plate.

In a bowl place the olive oil, salt and pepper. Wash the oranges and grapefruit, remove the zest using a grater and add into the bowl. Remove the peel of citrus fruits, collect the pulp and juice. Add the juice into the bowl along with the chopped basil. With this mixture in the bowl, brush generously onto the plates. This mixture will naturally cook the slices of scallop. Add the citrus fruits on plates.

Which wine goes best with this delicious scallop carpaccio with citrus and basil?

We suggest a light and salty wine from Soave. A Garganega from Angiolino Maule winery, like “Pico”, is the perfect wine for this carpaccio.

If you want to pair a cocktail, a simple Moscow Mule will get the job done!

Made by Lionel Flaget

Photo credits