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Scallop Carpaccio with Avocado Cream and Fish Roe

This is an easy scallop carpaccio that can be served as a starter or side dish
Course Appetizer, Side Dish, Starter
Cuisine All around
Keyword Dairy-Free, Fresh, Healthy, Light, Seafood
Prep Time 10 minutes
Servings 1


  • 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.