Scallops with Beta-carotene

Elena Arzak

Elena Arzak

21st October 2013
Elena Arzak

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.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.