Scallop carpaccio

Published: January 2, 2026 by Taste of France Editors 587

Light, elegant and packed with citrus freshness, this scallop carpaccio is a refined French starter with rosemary-infused oil, crunchy veg and a finishing sprinkle of fleur de sel. This is a starter from chef Kévin Vincent, of Riva Bella in Ouistreham.

Scallop carpaccio

8 scallops
2 lemons
1 orange
100 ml olive oil
2 carrots
3 shallots
200 g dill
1 cucumber
100 g rosemary sprigs
Pinch fleur de sel

Wash, peel and finely dice the carrots, shallots and cucumber.
Heat the olive oil with the rosemary over medium heat for 5 minutes to infuse it and then let cool.
Zest the citrus fruits and then set aside the zest. Squeeze the juice from the fruits.
Wash and cut the scallops into thin slices and arrange in a rosette on a plate.
Using a brush, glaze the scallops with the citrus juice.
Lightly scorch the scallops with a blowtorch to obtain a slight caramelisation.
Remove the rosemary from the olive oil and pour the oil over the finely diced vegetables before adding the finely chopped dill
To finish, place the diced vegetables (slightly drained) on the scallops and finish with the citrus zest and fleur de sel.

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