Scallop Carpaccio with Truffle Oil

This dish is simple yet stunning, and is sure to impress your dinner guests. Scallops are thinly sliced and served raw, drizzled with truffle oil and garnished with lemon zest. It is the perfect starter for a special occasion.


  • 6 large scallops, trimmed
  • 1 tbsp truffle oil
  • 1/2 lemon, zested
  • Salt and pepper


  1. Using a very sharp knife, slice the scallops thinly, being careful not to cut yourself.
  2. Arrange the scallop slices on a plate.
  3. Drizzle with truffle oil and lemon zest.
  4. Season with salt and pepper to taste.
  5. Serve immediately.

Potential changes & improvements

If you cannot get hold of truffle oil, you could use olive oil instead. Some people might prefer to have their scallops cooked, in which case you could pan fry them quickly in a little oil.

What other food it works well with

This dish would go well with a simple green salad and some crusty bread.

Common Mistakes

The most common mistake people make when making this dish is not slicing the scallops thinly enough. It is important to slice them as thinly as possible so that they melt in the mouth.

Nutritional Information

This dish is relatively low in calories and is a good source of protein.


This dish contains shellfish.

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