A summer standout: scallop carpaccio dressed in a strawberry vinaigrette and served ice-cold over a swirl of dry ice. The vinaigrette is made from strawberry tops, a clever way to make use of kitchen scraps while capturing the fruit’s floral, slightly tart essence. The combination of sweet, tender scallops and bright berry acidity is as refreshing as it is unexpected. Chilling the dish with dry ice keeps the scallops at their freshest. Plus, it creates a little tableside drama. (All of us cooking at home, though, can just rely on our refrigerators to keep things cool.) This scallop carpaccio recipe is a light, elegant way to savor the season.
Scallop Carpaccio
- Yield: 1 Quart 1x
Description
A light, elegant way to savor the season.
Ingredients
Toasted Pistachio
- ½ lb butter
- 1 qt pistachios
- Salt, to taste
Strawberry Vinegar
- 1 qt white balsamic vinegar
- ½ cup unpasteurized honey
- 2 pt strawberries, chopped
Instructions
Toasted Pistachio
- In a large sauté pan, place the butter over medium heat and brown slightly. Once the butter is browned, add in the pistachios in and toss to coat. Season with salt and turn down heat to low. Allow to cook over low heat, stirring frequently for about 30 minutes or until fully toasted. Season once again with salt before removing from the pan and place on paper towels to cool and drain.
- Once the pistachios are cool, chop in a robot coupe or by hand to desired size.
Strawberry Vinegar
- Combine all ingredients – strawberry tops and all – in a container and let sit for 5 days before use. The vinegar should turn red and take on the floral and sweet characteristics of the strawberry. Depending on the season, you may need to add more honey to sweeten the vinegar further.
Story by Jordan Snowden
Prop Styling by Keith Recker
Photography by Dave Bryce
Recipe and Food by Chef Kristin Butterworth
