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



  • 80g cherry tomatoes
  • Veg oil
  • 150g raw scallops
  • 20g radish
  • Dill sprigs
  • ½ tsp chia seeds
  • For the Sauce
  • 1 tbsp sugar
  • 4 tsp Thai fish sauce
  • 4 tsp rice vinegar
  • Make the crispy tomato skins by lowering the tomatoes into a pan of boiling water for 1 minute. Lift into a bowl of cold water, then peel off the skins and pat dry. Chop the flesh, set aside, then deep-fry the skins for 60 seconds or until golden. Drain on kitchen paper and sprinkle with sea salt.
  • Make the sauce by boiling 50ml water and dissolving the sugar. Chill in the fridge, then whisk in the fish sauce, vinegar and about 30g of the tomato flesh. Thinly slice the radishes and scallops and mix with the sauce. Transfer to serving plates, drizzle with more sauce and scatter with tomato skins, dill and chia seeds.
10 mins
4 serving

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