Carpaccio of scallops with rucola pesto and home-dried tomatoes


  • 12 fresh scallops
  • Good quality olive oil
  • 1 lime
  • Pesto
  • 50 g mature Oudendijk
  • 75 g rucola
  • 2 cloves of garlic
  • 2 tbsp pine nuts
  • Olive oil
  • Salt & pepper


  • 1 cucumber, grated
  • 300 g Greek yoghurt
  • tbsp olive oil
  • 2 cloves of garlic, finely chopped
  • Salt
  • Pepper
  • Lemon juice


Apple and beetroot Salsa:

  • 1 beetroot, diced
  • 1 apple, diced
  • 2 tbsp chardonnay vinegar
  • 2 tbsp ginger syrup



Print recipe


Thinly slice the scallops.
Sprinkle the scallops with oil and a little lime juice and season with fleur de sel and black pepper.
Finely chop the rucola.
Crush the garlic cloves using a garlic press.

In a blender mix together the rucola, pine nuts, cheese and garlic, adding the oil gradually.
Grate the cucumber into a sieve, sprinkle with salt and leave to drain well for 30 minutes. Press as much moisture out as you can.
Stir the grater through the yoghurt and add the rest of the ingredients.

Put the apple, beetroot and finely chopped spring onion into a bowl.
Mix in the vinegar and ginger syrup.

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