Scallop Carpaccio

• cherry tomatoes↗80g g
• vegetable oil↗

  for frying

• fresh raw scallops↗150g g
• radish↗20g g
• dill↗a few

  sprigs

• chia seeds↗½ tsp tsp
• crystallized sugar↗1 tbsp tbsp
• fish sauce↗4 tsp tsp
• rice vinegar↗4 tsp tsp

Step-by-step instructions

1. 1

   First prepare the crispy tomato skins. Drop the cherry tomatoes into a pot of boiling water for 30–60 seconds until their skins crack and begin to peel, then lift them with a slotted spoon into a bowl of cold water. After cooling, remove the skins and pat dry. Slice the flesh and set aside. Pour about one‑third of the pot’s volume of vegetable oil into the pot and heat to 170 °C. Fry the skins for 30–60 seconds until they become golden‑yellow. Transfer them to a paper towel and sprinkle with a little salt.

2. 2

   For the sauce, bring 50 ml of water to a boil in a saucepan, add the sugar and stir until dissolved, then cover and place in the refrigerator to cool. Once cooled, mix it with the fish sauce, vinegar and 30 g of tomato flesh.

3. 3

   Thinly slice the scallops and radish, toss them with the sauce. Transfer the mixture onto four plates using a slotted spoon, then drizzle a little more sauce and sprinkle the tomato skins, dill and chia seeds.