Scallop Carpaccio with Radish & Strawberry Dressing From Elle Japan 帆立とかぶのカルパチョ、いちごドレッシング


Recipe and photo from Ellen Japan



  • 帆立8粒 (8 scallops)
  • かぶ(スライサーなどを使ってごく薄切り)小3個(220g)(Kabu or Turnip (very sliced ​​with slicer etc.) Small 3 pieces (220 g))
  • ラディッシュ(皮付きのままスライサーなどを使ってごく薄切り3個  (Radish (thinly sliced ​​with leather and so on) 3 pieces)


  • サラダ油大さじ2 (2 tablespoons of salad oil)
  • すし酢大さじ1 (Sushi vinegar 1 tablespoon)
  • 粒マスタード大さじ1 (1 tablespoon grain mustard)
  • いちご(刻む)3粒(50g)(3 strawberries (chopped) (50 g))
  • 白こしょう少々(White pepper a little)
  • チャイブの葉適量 (Chives leaves appropriate amount)
  • 松の実大さじ1 (1 tablespoon of pine nuts)
  • 塩 (salt)


1. ドレッシングを作る。ボウルにAの材料を入れて混ぜ合わせておく。Make a dressing. Put the material of A in the bowl and mix it

2. 塩適量を入れた湯に帆立を15秒ほどくぐらせ、表面の色が変わったらすぐに取り出して氷水の入ったボウルに入れる。粗熱が取れたら取り出して水気を切り、横半分に切る。Pour the scallop for about 15 seconds into the hot water containing the appropriate amount of salt, take out immediately as the surface color changes, and place it in the bowl containing ice water. Take out the coarse heat, remove it, drain it and cut it in half.

3. かぶとラディッシュを皿に広げ、2の帆立をのせる。チャイブの葉と松の実を散らし、1のドレッシングをかける。Spread the dish on a dish and put a scallop. Scatter the leaves of the chives and pine nuts and apply dressing.


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(847) 806-1200