Char-Grilled Scallopini Carpaccio with Lemon and Caper Dressing

Got scallopini!? Wondering how to elevate it? Transform it into culinary artistry with a zesty lemon and caper dressing, where each bite marries subtle smokiness with fresh, tangy notes.

Char-grilling scallopini slices imparts a smoky, slightly caramelized flavour, enhancing the natural sweetness. Complement this with an Italian-inspired dressing, bursting with flavour from lemon zest and briny capers.

Serve char-grilled scallopini carpaccio with lemon and caper dressing warm or cold. Garnish with fresh herbs or bitter greens and add sprinkle of toasted pine nuts. This is a simple, but elegant side dish. Serve with some fresh bread and a seasonal green salad and you have lunch.

Depending on the size of the scallopini , allow 1-2 per person, the dressing will dress 10-15 serves. Keep leftovers in the fridge for up to five days, or freeze in ice cubes for later use.

Char-grilled Scallopini Carpaccio with Lemon and Caper Dressing

Serves 4 as a side

Ingredients

4-6 palm sized scallopini

The char-grilled scallopini can be prepared ahead.

Wash and dry the scallopini. Use a mandolin to shave slices 1-2mm thick. Or carefully slice with a sharp knife.

Heat your grill plate or frypan, there is no need for oil if the griddle is hot and well seasoned. To make a nice char-grilled pattern, place the scallopini carpaccio, only turn over when you can see the dark grill lines through your slices, remove and place in a single layer on a board if not plating immediately.

Lemon and Caper Dressing

  • 3 tablespoons olive oil
  • Juice and zest of 1 lemon
  • 1 tbsp capers, rinsed and finely chopped
  • 1 small garlic clove, minced
  • 1 tsp mustard, homemade or store bought
  • 1 tsp vegan honey, agave or maple syrup
  • sea salt and freshly ground black pepper to taste

Garnish

  • 1 tbsp toasted pinenuts
  • fresh basil and green leaves

Method

In a small bowl, whisk together the lemon juice, your choice of mustard and vegan honey or maple syrup and mustard.

Slowly drizzle in the olive oil while continuously whisking. Stir in the minced garlic and chopped capers. Taste before seasoning, the capers are briny and salty.

Season with salt and pepper to taste.

The dressing can be used immediately or stored in the refrigerator for up to a week. Give it a good shake or whisk before using if it has been stored in the fridge. Thinly sliced zucchini will impart the same flavours into this dish.

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