Scallop Carpaccio
Basil Emulsion, Parmesan Crackers, Trout Caviar, Espelette, Microgreens
Chef Aitor Garate Berasaluze of Edan Bistro | Miami, FL
Yield: 1 serving
Adapted by StarChefs | May 2025 | Photo: Will Blunt
INGREDIENTS
Parmesan Crackers:
Yield: 1 serving
30 grams grated parmesan
Basil Emulsion:
Yield: 300 grams
200 grams basil oil
10 grams distilled vinegar
10 grams kosher salt
1 egg
To Assemble and Serve:
Yield: 1 serving
100 grams thinly sliced raw scallops
Trout caviar
Esepelette
Microgreens
METHOD
For the Parmesan Crackers:
Heat oven to 350°F. On a parchment paper-lined sheet tray, spread cheese into an even layer. Bake until golden brown. Let cool, then break into two even pieces. Set aside.
For the Basil Emulsion:
In a Vitamix Commercial blender, combine all ingredients and 10 grams water until smooth and mixture is fully emulsified. Strain into a squeeze bottle and refrigerate.
To Assemble and Serve:
Place Parmesan Crackers onto a serving plate. Top each Parmesan Cracker with 50 grams scallops followed by caviar and espelette. Garnish with microgreens. Finish with a few dots Basil Emulsion.
