Scopri

Scallops, prawns, and caviar balls

Chef Stefano Riva

Difficulty: easy

Method: 20'

Difficulty: easy

Method: 20'

Chef Stefano Riva

Difficulty: easy

Method: 20'

Difficulty: easy

Method: 20'

Method

  1. 01 /

    Cut the scallops into slices of about 2 mm.

    Cut the shrimps into very fine slices.

    Lay a sheet of cling film on the work surface and place a ring over it.

    Place the scallop slices slightly overlapping until the ring is filled.

    Cover with cling film and beat with a meat pounder to even out the level.

    Remove the cling film and place the shrimp tartare in the middle of the scallops.

    Season with salt and pepper, then form compact spheres with the help of the foil wrapping the scallops.

    Remove the foil and lay the caviar on the plate, decorating with dill leaves.

    Complete with salt, pepper, and a drizzle of extra virgin olive oil.

From a preparation point of view, this is a very simple recipe.

The goodness of this refined recipe lies in the choice of raw materials.

Ingredients for 4 balls

12 scallop nuts

12 shelled shrimps

8 g caviar

Extra virgin olive oil to taste

salt and pepper to taste

Some dill leaves

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