Scallops with Beta-carotene

Elena Arzak

Elena Arzak

21st October 2013

Scallops with Beta-carotene

Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following Scallops with Beta-carotene recipe a try yourself? By Ametsa with Arzak Instruction, Three-Michelin Star restaurant, Arzak, in the Basque region of northern Spain.


  • For the Juice of Beta-carotene
  • 250g Carrot Juice
  • 50g Olive Oil
  • 5g Sherry Vinegar
  • 10g truffle juice
  • 3g soy sauce
  • 25g liquefied tomato
  • Salt
  • For the Beta-carotene Sheet
  • 200g of Carrot Juice
  • 3g Kappa
  • For the Scallops
  • 3 Scallops per person
  • Glove of garlic
  • Olive Oil
  • Parsley
  • Salt
  • For the Salad and Vinaigrette
  • 50g Peanut Oil
  • 8g Sherry Vinegar
  • 15g Truffle Oil
  • 3g Sesame Oil
  • red chard, tatsoi, arugula sprouts, mustard sprouts,
  • shiso sprouts, purple shiso sprouts,
  • salt, black pepper


Firstly, make the juice of Beta-carotene.
Reduce 100g of carrot juice then leave to cool
When the juice has cooled add all the remaining ingredients together cold
Season and set aside
Next, made the Beta-carotene sheet, which will wrap around the salad.
Mix both ingredients and boil then spread very thinly on to a tray, once it is gelled, cut in sheets of 12 x 12 cm. store them on parchment paper until use.
Prepare the vinaigrette for the salad- cold peanut oil, sesame seeds, vinegar, truffle juice, salt and pepper.
Finally, cook the scallops: Season the scallop with the garlic glove and a pinch of chopped parsley. Heat a pan with a dash of olive oil. When hot add the scallops and cook until lightly golden on each side- roughly a minute on each side. Be careful not to overcook!
Remove the scallops and rest for a minute whilst assembling the plate. Dress the salad with the dressing. Wrap this in the Beta-carotene sheet and plate up.
Serve the scallop next to the salad with a drizzle of the Beta-Carotene juice.

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