Scallop carpaccio with strawberries from Kim Phat

Scallop carpaccio with strawberries

Servings: 4 portions


  • 4 scallops U10 ultra fresh muscle removed, thinly sliced
  • 4 thin sliced strawberries
  • The juice of a lime
  • 3 tbs extra-virgin olive oil cold pressed
  • 2 pinches of salt flowers
  • 2 spins pepper mill
  • 4 branches chopped chives


1- Spread a case of olive oil on a presentation plate, add the sliced scallops.
2- Squeeze the juice of a lime on the scallops and add the salt.
3- Put the sliced strawberries on the scallops and add pepper on the strawberries
4- Finish adding the chives.
5- Add the remaining olive oil and serve immediately.


Lime Juice

Black pepper


Extra Virgin Olive Oil