Scallop carpaccio with passion fruit

Savoury recipe
 Fabrice Chalaye

Fabrice Chalaye

Passionate about cooking and pastry since early childhood, Fabrice Chalaye gets his NVQ in Cooking in part-time at M. Chartron’s restaurant in Saint Donat and then his HND in 2002. In 2003, he set ...
  1. Scallop carpaccio with passion fruit


    • Ambient fruit purée 100% : Passion fruit - 150ml
    • Scallops - 8
    • Olive oil - 70g
    • Balsamic vinegar - 10g
    • Passion fruit - 1
    • Chervil
    • Chives (finely chopped)
    • Dill
    • Pepper
    • Salt

    Clean and prepare the scallops then wrap them tightly in cling film and place them in the freezer until they are firm (around 30 min).

    In the meantime, mix the passion fruit puree, olive oil and a dash of balsamic vinegar in a bowl. Season with salt and pepper. Once the mixture is finished, pour this seasoning onto a plate. Thinly slice the scallops and arrange in a rose pattern in the centre of the plate. Lightly coat the scallops with the remaining sauce and season with pepper. Add a few passion fruit seeds and herbs.

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