New, Fish, Appetizer

Scallop Carpaccio
With Pomegranate Sauce and Pink Pepper

I am a huge fan of raw seafood. When I find fresh seafood I just can’t resist and eat it even without any sauce or even seasoning. Fresh seafood has a unique taste for me. Sweet, salty, solid and edible sea 🙂 Oh, if it is also fatty seafood or fish, there is no chance, I am in. Big time 🙂 This scallop carpaccio is exactly what I am talking about.

This extremely easy scallop carpaccio needs only a little attention, a very sharp knife and a small bit of seasoning. With the right seasoning and touches, it shines. So I picked pink pepper and some citrus segment. You can’t believe how beautiful match is especially pink pepper with seafood. It is not as strong as other peppers yet have an interesting effect when you put just a little on each slice. With every bite, it makes you more and more excited.

Trust me, you will love, love and love more…

Scallop Carpaccio with Pomegranate Sauce & Pink Pepper

Course Appetizer
Cuisine Japanese
Keyword Scallop, Carpaccio, Pomegranate, Seafood, Pink pepper, Raw seafood
Servings 2 People
Author Kayra


  • 250 ml Pomegranate Juice Strained
  • 1 stick Lemongrass Smashed
  • 15 gr Brawn Sugar
  • 5 ml Lime Juice
  • 60 gr Lime Segments and zest
  • 80 gr Clementine
  • 30 gr Pomegranate Seeds
  • 100 gr Scallops
  • 1 pinch Pink pepper
  • 1 pinch Sea Salt
  • 5 ml Olive Oil


For Pomegranate Sauce

  1. Put pomegranate juice, brown sugar, smashed lemongrass in a frying pan and reduce 10 minutes or until it gets slightly thicker. 

  2. Avoid over reducing as it gets even thicker when it gets cold. 

  3. Ones it is cold add lime juice and strain through a fine strainer.

  4. If it gets too thick you can add a bit of water to dilute it to wanted thickness.

For Plating;

  1. Wash, peel, clementine and cut them into small triangles or any other shape you like.

  2. Get the zest from the lime. Then cut tiny cubes without skin.

  3. Slice scallops into 4-5 thin slices.

  4. Organize the slices on a plate as you like.

  5. Put the lime zest on top of each slice (avoid too much zest, you only need a touch).

  6. Sprinkle fresh ground pink pepper and sea salt.

  7. Squeeze a few drops of lime on top of the slices.

  8. Arrange the segments and pomegranate seeds over the slices. 

  9. Serve with cold pomegranate sauce. 


If you cook this recipe, please tag me on Instagram #kayracooking  I would love to see 🙂

Bon appétit…

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