Let the scallops speak for themselves! Chef Chris Aerni from the Rossmount Inn. “In the picturesque coastal town of St. Andrews. New Brunswick, culinary artistry reaches new heights with a dish that celebrates the essence of simplicity and decadence – the Scallop Carpaccio. Moreover, this exquisite creation embodies the ethos of fresh, local, and unadulterated flavors. Taking full advantage of the pristine seafood that graces the region. Furthermore, it’s a testament to the vibrant culinary scene that has made St. Andrews a destination for food enthusiasts seeking a taste of maritime delight.”
At the heart of this culinary masterpiece lies the key ingredient: scallops freshly plucked from the Bay of Fundy. Moreover, renowned for its cold, nutrient-rich waters that nurture some of the world’s finest seafood. Additionally, the choice of these scallops, caught that very morning, ensures an unparalleled level of freshness and succulence. Furthermore, their delicate sweetness and buttery texture are a testament to the region’s commitment to sustainable fishing practices.
What truly elevates this dish to an art form is the restraint in its preparation. A simple seasoning of fresh herbs serves as the perfect complement to the star of the show – the scallops. It’s a harmonious marriage of flavors, where the natural essence of the scallops takes center stage. While the herbs enhance and accentuate without overwhelming.
This Scallop Carpaccio exemplifies the culinary philosophy of letting premium ingredients shine through. It’s a testament to the chef’s skill and reverence for the bountiful offerings of the Bay of Fundy. Every bite is a journey through the pristine waters and lush landscapes of St. Andrews. Encapsulating the region’s natural beauty and rich maritime heritage on a plate.
As part of the Off the Beaten Palate food & travel documentary series, this Scallop Carpaccio offers viewers a tantalizing glimpse into the flavors and stories that define St. Andrews’ culinary landscape. It’s an invitation to explore not just the town’s cuisine but also the deep-rooted connection between its people and the bountiful sea. a bond that gives rise to dishes like this exquisite scallop creation. In St. Andrews, the ocean isn’t just a backdrop; it’s a source of inspiration and a wellspring of culinary innovation, and the Scallop Carpaccio is a shining example of that enduring connection.
- 1/2 lb Scallops (1/2 dozen Medium to
- 1 Lemon
- 2 tbsp Olive Oil
- 1 Radish (Sliced thinly)
- 2 bunches Micro greens (Small bunch of your choice)
- 3 pc Asparagus (Tips form 3 spears)
- Cut each scallop crosswise (as in video) about 1/4 centimeter
- Place each side on two or four separate plates
- Spread asparagus tips down side of plate
- Garnish with a few slices of radish
- Garnish with a few micro greens
- Drizzle good Olive oil all over
- Squeeze lemon all over
- Sprinkle with sea salt
- Zesting of lemon rind all over