Pineapple Carpaccio | Pan Fried Scallops | Spicy Thai Dressing

Ingredients | Pineapple Carpaccio

1liter simple syrup 50% sugar + 50% water)

½ bunch of coriander

4 lemon grass (smash)

2 star anise

4 lemon (juice)

1 pineapple

3 chili (cut in half)

3 kaffir lime leaves

2 ½ scallops per person

Ingredients Spicy Thai Dressing

600g mango chutney

150g oyster sauce

350g honey

150g fish sauce

600ml of orange juice

4 lemon

2tbs finely chopped garlic

3 smashed lemon grass

6 finely chopped seedless red chili

½ bunch finely chopped coriander

2tbs dark soy sauce

Sandy Bohm Pineapple Carpaccio with pan fried scallops and spicy Thai dressing


Take 1liter water and 1kg sugar. Add the coriander, the smashed lemon grass, the star anise, chili and kaffir lime. Bring altogether to the boil and leave it aside the stove for around ½ hour.

Then take the pineapple and take the skin off. Cut the pineapple with a knife in around 3mm thick slices.

When the sugar syrup is still warm add the pineapple slices so they get marinated. It takes 24 hours.

Now we prepare the Thai dressing. You take the 600g mango chutney, which can be bought in an Asian shop. Take all the other ingredients and blend everything in a bar blender. Then its ready to serve.

Afterwards heat some olive oil in a non-sticking pan and fry the scallops until they are golden brown. Season them during frying up to your taste.

Take the pineapple out of the liquids and rest them on a kitchen towel. Then put the pineapple along with the scallops in the center of the plate. Drizzle some dressing on top and finish it off with some cress for decoration.