RECIPE N°4: Scallops carpaccio with tropical flavours & a velvety passion fruit, curry and ginger sauce

Scallops are a must have on our festive menu, whether they are eaten raw or cooked, as a starter, main or even for an appetiser. Our fresh take on your traditional scallops carpaccio recipe adds some fresh and exotic notes to take your taste buds on a journey.

This original taste approach was created by Christian Le Squer and marries the flavours of the ocean found in the scallops with the sweetness of passion fruit and coconut. Everything is enhanced by the moderate spiciness and the citrus, aniseed and herbaceous notes contained in the curry infused oil.
This exotic blend features perfect pairings whose originality will wow your guests.

Give it a try and you’ll see how easy it is to achieve.




Scallops carpaccio with tropical flavours & a velvety passion fruit, curry and ginger sauce


reparation time: 15 minutes

Ingredients – 4 servings:

– Sauce

• 4 tablespoons of curry infused sunflower oil
• 4 tablespoons of Haute-Provence extra virgin olive oil PDO
• 1 tablespoon of passion fruit infused vinegar 
• 1 tablespoon of whole-grain mustard

The four main ingredients used in this recipe have been curated in an A L’Olivier branded gift box

• 12 scallops
• 4 red cabbage leaves
• 1 mango
• 50 g coconut shavings
• 4 small sprigs of dill
• Chopped mint
• Sliced ginger
• Black peppercorns
• Optional: sorrel leaves and marigold blossoms or a salad of dried flowers (roses, cornflowers, marigolds)



– Sauce

In a mixing bowl, combine the whole-grain mustard with the passion fruit infused vinegar, then add the curry infused oil and the PDO Haute-Provence extra virgin olive oil.

– Dish

Slice the scallops into good-sized medallions that are 5 mm thick.
Marinate in the sauce for 5 minutes.
Peel the mango and dice into large chunks.
Crush the peppercorns in a bowl.



Place a red cabbage leaf in the centre of a plate and arrange the scallop carpaccio on top.
Sprinkle the crushed black peppercorn, dill sprigs and chopped mint over the carpaccio.
Place the diced mango, ginger slices and coconut shavings over the carpaccio.
Surround with a little of the sauce.
Garnish with a few flower blossoms.




Download the recipe sheet, click here: