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SEA SCALLOP CARPACCIO WITH OYSTER ICE CREAM

A Special Recipe from JACQUES CHRETIEN, Sugar Beach, A Viceroy Resort

Master Cuisinier Jacques Chretien

The recipe requires that when making the oyster ice cream you prepare it over two days. It is well worth the wait!

OYSTER ICE CREAM
INGREDIENTS
3.5 OZ FRESH SHELLED OYSTERS (NET 100G)

*approx. 8 oyster meats

1.8 OZ FRESH SEA SCALLOPS (NET 50G)
*approx. 2-3 large, 5-6 medium, 9-10 small scallop meats

1/3 CUP WHIPPING CREAM (150G)
ZEST FROM 1 LIME
JUICE FROM 1 LIME
1.8 OZ AQUITAINE CAVIAR* (50G)

*** Available at specialty stores or online

METHOD
1. Put all the ingredients together in your blender bowl/cup and store in the freezer for 24 hours.
2. Blend the mix twice until creamy and smooth.

FINISHING THE SCALLOP CARPACCIO AND PLATING
INGREDIENTS

12PCS SEA SCALLOPS (fresh, out of the shell)
1TSP ESPELETTE PEPPER*
¼ TSP FLEUR DE SEL*
1 TBSP EXTRA-VIRGIN OIL
JUICE FROM ½ A LIME
ZEST FROM ½ A LIME

*Available at specialty stores or online.

METHOD
1. Slice the scallop very thin horizontally, getting 6 slices per scallop.
2. Display 9 slices of scallop on each plate in a rose shape.
3. Add a quenelle of oyster ice cream atop the middle of the scallops.
4. Drizzle with the lime juice, sprinkle with the Espelette pepper, lime zest and the fleur de sel and enjoy!

Please note that this recipe can also be found at Page 76 of the Master Chefs of France Cookbook.

Master Chefs of France - The Cookbook

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Executive Traveller 2003