***** CODE PUB = PUB_B *****
Scallop Carpaccio with Green Tea and Lemon Grass Recipe
Scallop Carpaccio with Green Tea and Lemon Grass
Jean-Pierre Challet, The Fifth, Toronto
Flavors of Ontario
Total time: less than 15 minutes

Preparation time: A few minutes
Cooking time: None

Difficulty: Easy
Chef's Note

I use Japanese Afternoon tea, a blend of green tea and chamomile that has a wonderful flavor.

This carpaccio can be served on its own. Personally, I like to top it with julienned cucumber and radish and a few grilled shrimp to balance the hot and cold. Sometimes I even add a spoonful of caviar.

- 4 tbsp. grapeseed oil
- 1 tbsp. Green tea and chamomile infusion
- 1 tbsp. lemon grass infusion (lemon grass and lemon juice)

- Cucumber
- Radish
- Shrimp
- Caviar
  1. infuse a stalk of lemongrass, cut into pieces, in some warmed lemon juice so that it can better absorb the flavors;
  2. infuse 1 tsp. green tea in 4 tsp. hot water for 2 minutes;
  3. combine the ingredients for the marinade;
  4. thinly slice the raw scallops; cover with the marinade and let rest for just a few minutes;
  5. top with julienned cucumber and radish, grilled shrimp and caviar.
More recipe ideas
Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up
***** CODE PUB = PUB_D *****
***** CODE PUB = PUB_F *****