Coast & Hearth
Elegant Scallop Carpaccio with Green Apple, Wasabi and Dill Yogurt
This vibrant scallop carpaccio balances the delicate sweetness of raw shellfish with the sharp acidity of Granny Smith apples and a subtle wasabi heat. Finished with a velvet-smooth dill yogurt and garden-fresh herbs, it is an exquisite plate that brings restaurant-quality technique into the home kitchen.
- Prep
- 30 min
- Cook
- 5 min
- Serves
- 4
- Level
- Medium
- Per serving
- 185 kcal
Method
Prepare the scallops by removing the tough white muscle on the side. Place them on a tray lined with parchment paper and put them in the freezer for exactly 15 minutes. This firms the flesh, allowing for paper-thin, professional slices.
In a small bowl, whisk together the Greek yogurt, wasabi paste, and half of the lemon juice. Taste for heat—wasabi strengths vary, so add more if you prefer a sharper kick. Fold in the finely chopped dill and a pinch of sea salt. If the yogurt is too thick to drizzle, whisk in a teaspoon of water or milk to reach a ribbon consistency.
Prepare the apple garnish just before serving to prevent browning. Cut the Granny Smith apple into very fine matchsticks (julienne). Toss them immediately in the remaining lemon juice to maintain their bright white color and crisp texture.
Remove the scallops from the freezer. Using a very sharp non-serrated knife, slice each scallop horizontally into 3 or 4 translucent discs.
Arrange the scallop slices in a circular overlapping pattern on chilled plates.
Using a spoon or a small squeeze bottle, dot the wasabi dill yogurt around and over the scallops. Arrange the apple matchsticks and thinly sliced radishes on top to create height.
Finish the dish by drizzling the extra virgin olive oil over the scallops and seasoning with a few flakes of Maldon sea salt and the micro-herbs.
Notes
To achieve the cleanest slices, pull the knife through the scallop in one single motion rather than sawing back and forth.
Ensure your plates are chilled in the fridge for at least 20 minutes before plating to keep the raw scallops at the optimal temperature.
For a more intense dill flavor, you can blend the dill and olive oil together and strain it through a coffee filter to make a vibrant green dill oil.
If fresh wasabi is available, grate it using a sharkskin grater (or fine microplane) for a more floral, less aggressive heat than paste.
