Torched Scallop Carpaccio

1. 1

   Slice the scallops into 3-4 slices.

2. 2

   Sprinkle with salt and white pepper.

3. 3

   Lightly torch half of the scallops with a blowtorch.

4. 4

   Leave the rest of the scallops raw.

5. 5

   Combine the sauce ingredients in a small bowl and mix them together until the sauce thickens.

6. 6

   Scatter the scallops onto a well-chilled plate and top with the sauce.

7. 7

   Serve with your choice of vegetables.

* Per serving · 4 servings · Values may vary.

No additional tips available.