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Mexico City

SCALLOP CARPACCIO

Mexico City

SCALLOP CARPACCIO

BEST NEW BISTRO

SCALLOP CARPACCIO

Serves 4

Step 1: Cutting
Thinly slice the scallops into 2mm ribbons and let them rest at room temperature. Dice all the fruits, the green chillichili peppers and the red onion and let them rest at room temperature. Remove the passionfruit from its shell. To make the pico de gallo frutal salsa, blend all the fruits in a bowl and season it with passion fruit juice, salt and pepper.

Step 2: Plating
Arrange the scallops in on the plate. Spread the pico de gallo salsa on the slices and top it them up with a full spoonspoonfuls of browned butter.

1 orange

1 Serrano green chili pepper

1 passion fruit

1 red onion

1/8 jicama 

4 tomatillos

1/4 mango, not too ripe

1/8 pineapple

1 tomato

4 tablespoons of browned butter 

INGREDIENTS

  • 16 Callo de hacha scallops
  • 1 grapefruit
  • 1 orange
  • 1 Serrano green chili pepper
  • 1 passion fruit
  • 1 red onion
  • 1/8 jicama
  • 4 tomatillos
  • 1/4 mango, not too ripe
  • 1/8 pineapple
  • 1 tomato
  • 4 tablespoons of browned butter

by Joaquin Cardoso

Loup Wine Bar

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