Scallop and Salmon Carpaccio with Apple and Walnut Salad

, from Issue #14. September, 2015
Photography by Vanessa Wu.
    Scallop and Salmon Carpaccio with Apple and Walnut Salad

    Serves: 4

    INGREDIENTS

    12 fresh scallops
    300 gram piece salmon

    Dressing
    1½ tablespoons lime juice
    3 drops Tabasco sauce
    2 tablespoons extra virgin olive oil
    1 tablespoon canola oil
    1 tablespoon finely chopped chives
    sea salt and freshly ground pepper

    Salad
    handful of baby rocket
    1 small red apple, julienned
    50 grams walnuts, toasted and roughly chopped
    1 tablespoon olive oil
    squeeze of lemon juice

    METHOD

    Clean the scallops and remove the coral and the thin band from around the outside of the scallops. Slice each scallop into 3 rounds.

    Remove the pin bones from the salmon and slice very thinly.

    Dressing: Whisk the lime juice, Tabasco, both oils and the chives in a bowl and season to taste. Adjust with more lime juice or olive oil if needed.

    To serve: Arrange the scallops in a circle on each plate, leaving the centre free for the salad. Place the salmon around the outside of the scallops. Drizzle over the dressing and leave to sit for 15 minutes. Put the salad ingredients in a bowl and toss with the oil and lemon juice. Season. Place a small stack of salad in the centre of each plate and serve immediately. 

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