Carpaccio of Scallop with Crispy Tomato Skins
Carpaccio of Scallop with Crispy Tomato Skins



  • 80g cherry tomatoes
  • Oil for frying
  • 150g fresh scallops
  • 20g radishes
  • A couple of dill sprigs
  • ½ tsp chia seeds
  • For the Sauce
  • 1 tbsp sugar
  • 4 tsp Thai fish sauce
  • 4 tsp rice wine vinegar
  • Make the tomato skins by lowering your cherry tomatoes into boiling water for 1 minute, or until the skins begin to peel and crack. Drop them immediately into cold water, then once cool, peel off the skins and pat dry. Chop the flesh and set aside, then fill a saucepan ⅓ full with oil, and heat to sizzling temperature. Fry the skins for 1 minute, or until golden. Drain on kitchen paper, and sprinkle with salt.
  • Make your sauce by boiling 50ml of water in a saucepan, and adding the sugar to dissolve. Pop in the fridge to cool, then blend with the vinegar, fish sauce, and 30g of tomato flesh.
  • With your sharpest knife, thinly slice the scallops and radishes, and gently toss in the sauce. Transfer to serving plates, drizzle with more sauce, and sprinkle with the crispy tomato skins and chia seeds. A truly impressive starter!
10 mins
4 serving

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