Carpaccio of scallops, Andaliman pepper and Citrus

Andaliman Pepper, originating from Indonesia, belongs to the category of “cousin peppers”. It is a wild berry that belongs to the climbing plants named Zanthoxylums. Like most of these berries, this pepper does not sting but gives off a fresh scent in the mouth, reminiscent of citron, lemongrass and notes of jasmine.

This berry goes particularly well with seafood such as white-fleshed fish, but also with fruits, especially exotic fruits such as mango or pineapple. Today we offer you an amazing combination of scallops.


  • For 4 people
  • Time: 20 mins
  • Difficulty: easy


  • 24 scallops without coral (6 per person)
  • 4 tablespoons walnut oil
  • 1 lime
  • 1 orange
  • 1 tablespoon of Andaliman Pepper
  • 1 pinch of chives


  1. Wash and drain the scallops.
  2. Using a sharp knife, cut thin slices of scallops. The slices should be 1-2mm thick.
  3. Arrange the slices of scallops in a dish without overlapping them. Let the scallops cool for a moment.
  4. Squeeze lime and orange
  5. Add a drizzle of walnut oil and a few drops of lime juice and orange juice.
  6. Finish with a few sprigs of chopped chives.
  7. Season everything with finely ground Guérande salt and Andaliman pepper also finely, ideally using a mortar or a special grinder for Zanthoxylum.
  8. Cover with cling film and refrigerate for 1 hour before serving, very fresh!

And good appetite, of course !

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