Scallops Carpaccio, Pink Pepper and Dill


  • 6 scallops
  • ½ lemon
  • Malaysian red palm oil
  • salt
  • flower salt
  • pepper
  • pink peppercorns
  • dill


  1. Clean and trim the scallops. Separate the corals from the scallops.
  2. Arrange gently on a serving plate which has been stored in the fridge beforehand.
  3. For the marinade, squeeze the lemon into a small bowl.
  4. Add an equal amount of Malaysian red palm oil.
  5. Season it with salt and pepper, stir with a fork.
  6. Add some finely chopped dill. (the equivalent of one table spoon)
  7. Using a brush, coat the scallops with the marinade.
  8. Finish by sprinkling a few pink peppercorns and sprigs of dill and just a little bit of flower salt.