Carpaccio of scallops

• 100 g sour cream
• 100 g guacamole
• lime ginger tea
• lime
• fresh thyme

cold smoke generator
apple chips
deflectors

Cut the raw scallops into wafer-thin slices.

To create this taste sensation, we prepared our Kamado with a cold smoke generator, filled with a mix of apple smoke dust and tea of lime ginger and black pepper.

After the generator was placed and lit, we placed the heat shields and finally prepared the stainless steel grid for the carpaccio. Wait a few minutes for the cold smoke generator to depart properly.

Our scallop carpaccio was delicately smoked for 3 minutes using the smoke generator, filled with apple smoke mote and tea of lime ginger and black pepper.

The dish was then finished with a few drops of olive oil and lime juice. The lime juice slightly cooks the outside of the scallop, adding to the texture and flavour of the dish.

To ensure the flavours developed fully, we let the dish rest for 10 minutes before serving.
This scallop carpaccio is a delicious, sophisticated taste experience that will enchant your taste buds. Get started !👨‍🍳

The dish is finished with sour cream, guacamole, pink pepper, lime zest and thyme, creating a taste sensation you won’t soon forget.