Scallop Carpaccio

Kiwilimon Avila
This scallop carpaccio recipe is a delicious and very fresh appetizer; it features a dressing of lemon juice with thinly sliced red bell pepper. I recommend it for a summer day. You have to try it.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 16 ax callus
  • 4 tablespoons olive oil
  • 1 tablespoon cayenne pepper, whole
  • lime juice
  • 2 tablespoons red bell pepper, in thin strips
  • sea ​​salt
  • chives, chopped
Preparation
30 mins
0 mins
Low
  • Freeze the scallops for 10 minutes.
  • Once 10 minutes have passed, slice the scallops as thinly as possible. Arrange them on 4 medium plates.
  • Mix the lemon juice, olive oil, and sea salt. Add the red bell pepper in strips.
  • Pour the vinaigrette over the scallops on the plates and serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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