A dish where the refreshing tartness of strawberries and the sweetness of scallops are a perfect match. It's low in calories, rich in protein, and offers antioxidant benefits from vitamin C and polyphenols. This appetizer is safe and quick to prepare using sashimi-grade scallops and organic strawberries.
About This Recipe
We made scallop carpaccio using fresh strawberries that appear in stores in early spring. The sweet and sour strawberry sauce enhances the umami of seafood, and its vibrant appearance makes it perfect for entertaining or as a light appetizer. Since it uses sashimi-grade scallops, it's suitable for those who can choose fresh ingredients and those looking for low-calorie, high-protein options while dieting. We tried making it ourselves, and it turned out to be an unexpectedly easy yet elegant dish.Ingredients (Serves 2)
- Sashimi-grade scallop adductor muscles 6 pieces (approx. 100g)
- Strawberries 5 (3 for sauce, 2 for garnish)
- Extra virgin olive oil 1-2 tsp (to taste)
- MCT oil 1 tsp (optional, for flavor and richness)
- Lemon juice 1-2 tsp
- Sea salt (or coarse salt) a pinch
- Broccoli sprouts appropriate amount
- Red cabbage sprouts appropriate amount
- Black pepper (to taste) a pinch
Instructions
- Chill the scallops, then slice them thinly into 2-3 pieces lengthwise on a clean cutting board. Wetting the knife makes it easier to cut.
- Arrange the scallops on a plate and sprinkle lightly with sea salt for seasoning.
- Remove the stems from the strawberries, place 3 for the sauce in a blender, add lemon juice and MCT oil, and blend until smooth. If it's not smooth enough, add a small amount of olive oil to adjust.
- Drizzle extra virgin olive oil over the scallops and spread it evenly with your fingers or a spoon.
- Lightly spread the strawberry sauce over the scallops, and garnish with sliced strawberries.
- Arrange the broccoli sprouts and red cabbage sprouts, and finish by lightly sprinkling black pepper. It's done.
- Allow it to sit for a short while just before eating to let the sauce meld and enhance the flavor, but as it's raw, don't leave it for too long.
Nutrition and Health Points
This recipe features low-calorie, high-protein scallops, making it suitable for muscle maintenance and protein intake during dieting. Scallops also contain minerals like vitamin B12, selenium, and taurine, which help with fatigue recovery and metabolism boost. Strawberries are rich in vitamin C, polyphenols, and dietary fiber, offering antioxidant benefits. Using small amounts of olive oil and MCT oil provides good fats, aiding in the absorption of vitamins from strawberries. The estimated calorie count is about 150-200 kcal per serving, making it recommended as a light appetizer or a diet-friendly dish. For sashimi-grade scallops, checking freshness and hygiene management is crucial; heating is recommended for pregnant individuals or those with low immunity.Arrangement Tips
- If strawberries are unavailable, raspberries or kiwis can be used for a delicious tartness.
- Omit MCT oil and instead add a small amount of honey (sparingly during dieting) or balsamic vinegar to increase richness and sweet-sour flavor.
- You can also make this with other seafood, such as thinly sliced salmon or tuna.
- For vegans, thinly sliced beets or celeriac can be used with a similar sauce of olive oil and lemon for a visually appealing alternative.
- Sprinkling chopped herbs (mint or basil) at the end enhances the freshness.