Recipe Database
Scallop carpaccio with Poppy Seeds
Scallop carpaccio with Poppy Seeds
Serves: 4

4 king scallops
4 slim spring onions
2 tbsp poppyseeds
4 tbsp good quality olive oil
4 tbsp fresh lime juice

Clean the scallops, removing the muscle and gonads (aka: the orange bit) carefully and padding the white flesh dry. Slice thinly horizontally, no more than 3 mm thick. Arrange on plates in layers.

Wash the spring onions and slice thinly. Scatter over the plates. Toast the poppyseeds in a pan until fragrant, then sprinkle onto the scallops in a 2 cm line lengthways. Drizzle with the olive oil and lime juice and serve immediately, with a fresh, crusty baguette to mop up the juices.