Amaebi and Scallop Carpaccio

Name: Amaebi and Scallop Carpaccio
Total time: 10 min
Yield: 2 Portions
Ingredients: 🍤 10 amaebi (sweet shrimp, sashimi-grade); 🦪 4 scallops (sashimi-grade); 🍅 2 cherry tomatoes, quartered; 🍋 1/8 lemon, cut into wedges; A pinch of chopped parsley; 🧂 Salt to taste; Pepper to taste; 1 tbsp olive oil

Coût $15, économiser $10

Source: Recommended by CookPal

10 Min
2 Portions
$15

Amaebi and Scallop Carpaccio

Coût $15, économiser $10

Source: Recommended by CookPal

10 Min
2 Portions
$15

INGRÉDIENTS

Seafood
- 🍤 10 amaebi (sweet shrimp, sashimi-grade)
- 🦪 4 scallops (sashimi-grade)
Vegetables
- 🍅 2 cherry tomatoes, quartered
- 🍋 1/8 lemon, cut into wedges
- A pinch of chopped parsley
Seasoning
- 🧂 Salt to taste
- Pepper to taste
- 1 tbsp olive oil

ÉTAPES

Slice the scallops horizontally into thinner pieces. Quarter the cherry tomatoes.

Arrange scallops, amaebi, and cherry tomatoes on a plate. Add lemon wedges and sprinkle chopped parsley. Season with salt and pepper, then drizzle olive oil over the dish.

NUTRIMENTS

Par portion

🔥

120

Calories

15g
Protéines
3g
Glucides
7g
Graisses

💡 Astuces

Use sashimi-grade seafood to ensure safety and quality.Chill the plate before serving to keep the dish cool and fresh.Adjust seasoning to your preference but avoid overpowering the delicate flavors of the seafood.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.