Recipe: Scallop Carpaccio
Chef de cuisine Armand Sablon's scallop carpaccio with avocado and coriander oil from the Spring menu at the Ten Room restaurant is one of our guests favourite dishes. Read on to learn how to recreate this fresh starter packed with flavour at home for your dinner party.
Our scallops are hand dived and sourced from the Scottish coast.
- Six large hand dived scallops (shell 10 - 12cm)
- One ripe avocado
- Two plum tomatoes
- Bunch of chives
- One red onion
- One lime
- 20g kikos toasted corn
- Bunch of coriander
- 100ml olive oil
- Maldon sea salt
- Remove scallops from their shell. If you are new to this you can also ask your fish monger to do this.
- Slice each scallop into six to eight slices
- Arrange the scallops in a circle on plates and season with sea salt, then grate lime zest and squeeze some juice over the scallops
- Peel the avocado, cut into small cubes and place on top
- Deseed the tomatoes and cut into small cubes, slice the red onion and arrange both over the dish
- Sprinkle chopped chives and kikos over the dish and drizzle coriander oil on top
For the coriander oil:
- Blitz chopped coriander and olive oil in a food blender until you have a bright green oil
- Pass through a fine sieve
This dish should be served and enjoyed straight after preparation so that the acidity of the lime doesn't interact with the scallop too much. This allows for the freshest taste.
About the chef
Armand Sablon joined Hotel Café Royal in 2012 as chef de cuisine following a number of posts in some of London's finest kitchens including Galvin at Windows and The Lanesborough and abroad at Auberge de l’Ill in Alsace, one of the finest restaurants in Eastern France. Furthermore, Armand is the winner of the 2007 Roux Scholarship. At Hotel Café Royal Armand oversees a team of 55 chefs and creates the menus for the Ten Room restaurant, in room dining and private parties and events; as well as the savoury offering in the Green Bar, The Café and afternoon tea.
"The thing I enjoy most about being in charge of such a large kitchen is training the young chefs of today and passing on classic cooking techniques which are so often overlooked nowadays. To see them prosper and be part of their success story is a joy."