Scallop Carpaccio with Avocado Cream and Fish Roe
This is an easy scallop carpaccio that can be served as a starter or side dish
- 3 Scallops thinly sliced
- 1/2 Avocado
- 1 Radish thinly sliced
- 8-10 tsp Black fish roe
- 1 Scallion sliced
- 1/2+1/4-1/2 Lemon juiced
- 2-3 drops Tabasco (optional)
- Cilantro, to garnish
- Salt, to taste
- Black pepper, to taste
Start by mashing the avocado and adding tabasco (if using), 1/4-1/2 lemon juice and salt and pepper to taste.
Taste to see if more seasoning is needed.
Slice the scallops thinly, they should only be about 2 mm thick.
Arrange the scallops on a plate.
Add small tsp of avocado mash and fish roe around the scallops.
Slice the radhish and scallion and spread over the scallops.
Sprinkle lemon juice over the plate and garnish with cilantro.