RECIPE: Carpaccio & Scallops

Fresh TV resident Chef Tony Howell is back for the final episode of season 2! Tony and Jasmine are preparing carpaccio and scallops. Preparation is key for this one and Tony has some great tips to get your scallops just right. 

WATCH IT HERE

INGREDIENTS: 

  • 100 gm Beef fillet

  • 12 scallops (cleaned)

  • Aioli

  • 1 piece of Parmesan

  • Small jar of Baby capers

  • Herbs

  • Olive oil

​INSTRUCTIONS:

STEP1:
Freeze a 100gm piece of beef fillet rolled in cling wrap tightly overnight.

STEP2:
Once the beef is frozen slice very very thin and place on a plate (use a slicer if you have one) the thinner the better.

STEP3:
Drizzle the beef with aioli, sprinkle with capers, then freshly ground back paper.

STEP4: 
Now heat a pan on high with a splash of oil, sear both sides of the scallops very quickly.

STEP5:
Place on the beef and drizzle with oil oil and sprinkle with fresh herbs. Add shaved parmesan to taste.

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