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Summer recipes: scallop carpaccio with citrus and basil

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Nutritional information

245
Calories

Summer recipes: scallop carpaccio with citrus and basil

  • 25 minutes
  • Serves 2
  • Easy

Directions

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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)

  • 400 grams of scallops (4-6 depending on size)
  • 1 orange
  • 1 pink grapefruit
  • 4 basil leaves
  • 60 grams 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 the scallop. Add the citrus fruits to plates.

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

We suggest light and salty wine from Soave. A Garganega from Angiolino Maule winery, like “Pico”, is the perfect wine for this carpaccio. Champagne and prosecco are great too if you like bubbles.

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

Made by Lionel Flaget

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