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Margaret River Venison carpaccio with seared Abrolhos scallops

A tasty dish by Tony Howell from series 2 of Mercurio's Menu.


  • Margaret River venison loin / 3 slices (paper thin) per person

  • Parmesan cheese

  • Baby capers

  • Olive oil

  • Freshly ground pepper

  • (The three ingredients above are to personal taste)

  • Dill mayonnaise

  • 2 Abrolhos scallops per person


  • 1.

    First of all you must freeze the Venison. Once it is frozen you can slice the meat as thin as you can, a meat slicer is the preferred option or a salmon slicing knife. Have this stage prepared in advance

  • 2.

    For the plating, place the slices of fillet on a cold plate not overlapping, drizzle with olive oil, then sprinkle with capers, shaved parmesan and some freshly ground pepper, dill mayonnaise. Now sear the Scallops on very high heat then place on the plate and eat immediately.

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