Carpaccio Saint-Jacques Agrumes

<p>This delicate Carpaccio de SaintJacques aux Agrumes showcases the natural sweetness of fresh scallops enhanced by the bright, zesty flavors of citrus. It is perfect for a light starter that feels elegant yet effortless, combining silky textures with fresh, vibrant notes.</p> <p>I first served this at a small family gathering and everyone was surprised by how such a simple dish could feel so festive and special. Now it’s my goto when I want to impress without much fuss.</p>

Ingredients

<ul><li><strong>Noix de SaintJacques:</strong> very fresh scallops – quality matters choose firm, translucent ones without any strong fishy smell</li><li><strong>Jus and zest of lime:</strong> adds a tangy brightness that balances the buttery scallops use fresh limes for maximum flavor</li><li><strong>One orange:</strong> using both the zest and segments enhances the citrus aroma and adds a burst of juiciness</li><li><strong>Extra virgin olive oil:</strong> provides a smooth richness that ties the dish together opt for a fruity, mild variety</li><li><strong>Fleur de sel:</strong> a delicate sea salt that heightens all the flavors without overpowering</li><li><strong>Freshly ground black pepper:</strong> just a touch for a subtle spicy kick</li></ul>

Instructions

<dl><dt><strong>Slicing the scallops:</strong></dt><dd>Rinse scallops gently and pat dry with a paper towel. Using a sharp knife, cut each scallop into very thin slices. Thin slicing is key to achieving the delicate texture that defines a carpaccio.</dd><dt><strong>Preparing the citrus:</strong></dt><dd>Zest your lime, ensuring you avoid the white pith which is bitter. Then juice the lime. Peel the orange carefully with a knife to remove the skin and pith, and cut out the supremely thin orange segments, removing any membranes for a clean bite.</dd><dt><strong>Assembling the carpaccio:</strong></dt><dd>Arrange the scallop slices evenly on a chilled plate. Drizzle a generous yet delicate amount of fresh lime juice over them, followed by a light drizzle of extra virgin olive oil. Scatter the lime zest and carefully place the orange segments on top.</dd><dt><strong>Seasoning the dish:</strong></dt><dd>Sprinkle fleur de sel evenly over the scallops so that each bite is slightly enhanced by subtle saltiness. Finish with a few turns of freshly ground black pepper for balanced flavor.</dd><dt><strong>Resting before serving:</strong></dt><dd>Allow the carpaccio to rest for about 5 minutes at room temperature. This brief wait lets the citrus marinate the scallops lightly without cooking them, keeping the texture silky and fresh.</dd></dl>

<p>My favorite part is the way the orange segments burst with sweetness in contrast to the lime’s tang. It reminds me of long summer evenings by the coast where simple, fresh ingredients tell the best story.</p>

Storage Tips

<p>Because this carpaccio features raw seafood, it is best served immediately or within a few hours of preparation. Keep it covered and chilled if you must wait but avoid longer storage to preserve texture and safety.</p>

Ingredient Substitutions

<p>If scallops are hard to find very fresh, thinly sliced firm white fish like sea bass can work but will slightly change the flavor profile. You can substitute lime with lemon if that is what you have, though lime provides a sharper citrus kick.</p>

Serving Suggestions

<p>Pair this carpaccio with a crisp white wine such as Sauvignon Blanc or a light, bubbly rosé. A small salad of fresh arugula with a simple olive oil dressing complements the citrus and seafood beautifully.</p>

<p>Enjoy this elegant, light starter that highlights fresh flavors. Serve immediately for best texture.</p>

Your Recipe Questions Answered

→ What type of scallops are best for this dish?

Very fresh Saint-Jacques scallops are ideal due to their tender texture and delicate flavor.

→ How should the scallops be sliced?

Cut the scallops into thin, even slices to maximize tenderness and enhance the citrus flavors.

→ Which citrus fruits enhance the dish?

Lime juice and zest provide sharp acidity, while orange supremes add sweetness and freshness.

→ What kind of oil pairs well with these ingredients?

Extra virgin olive oil adds a fruity, smooth texture that complements the brightness of the citrus.

→ How is the dish seasoned?

A pinch of fleur de sel and freshly ground black pepper bring subtle seasoning without overwhelming the delicate scallops.