Beef Carpaccio with Scallops and Truffle
An elegant and refined appetizer that combines the delicacy of scallops with the strong flavor of beef carpaccio and the intense aroma of black truffles. Perfect for impressing guests with a gourmet and visually stunning dish.
Time
15 minutes
Difficulty
MEDIA
Ingredients (for 2 people):
- 120 g beef carpaccio (very thin slices)
- 4 fresh scallops
- 4-5 slices of black truffle
- 1 tablespoon extra virgin olive oil
- 1 teaspoon of lemon juice
- Salt and pepper to taste
- A few leaves of mixed salad greens (e.g., mixed greens or arugula)
- A few drops of green sauce (optional)
Preparation
- Prepare the scallops Lightly heat a non-stick pan with a drizzle of oil and sear the scallops for 1 minute on each side, keeping the center soft.
- Arrange the dish Arrange the slices of beef carpaccio on a flat plate, forming an even layer.
- Add the scallops Place the scallops in the center of the carpaccio slices.
- Season and garnish Season with a drizzle of oil, a few drops of lemon juice, salt, and pepper. Finish with black truffle shavings and a few salad leaves for garnish. If desired, add a few drops of salsa verde or pea cream for decoration.
Estimated nutritional values per serving
Energy
850 kJ (circa 200 kcal)
Saturated fats
2 g (10%)
Carbohydrates (sugars)
1 g
Proteins
22 g