How do I cut "sheets" of raw scallops so thin you can practically see through them?

[rbraham]

Scallop carpaccio-but-thinner, each flower leaf overlapping the other for a total circle. Dribble oil, lemon, remember as high point of trip to Paris.

I know semi-freezing meat helps with fine cutting.....

Any ideas?

Rob

[caviar_and_chitlins]

slice thin, place on plastic wrap, cover with another piece of plastic, gently use rolling pin to achieve desired paper-thinness. remove "top" plastic, place/flip the scallop sheet onto a plate, while gently removing the other plastic. plated, super thin scallops.

[rbraham]

interesting. ive thinned veal (and chicken) cutlets like that, but with a gentle more whacking with the side of my knife.

never understood why the top plastic works, but it definitely does.

[fourunder]

This is one way how Carpaccio is done....and different from the presentation you wanted to achieve. i.e., the overlapping of slices.....but I would say it is definitely easier if your knife is not up to the task.

[caviar_and_chitlins]

I think if one is careful, the overlapping look can be acheived with the plastic/rolling pin method. Just layer and be super gentle.

[fourunder]

No doubt that it could be achieved, but it would be a lot easier with a sharp knife and less potential for tearing.

: 0)

A thought though....you could make rough cuts, fan them out on the plastic, cover with a second layer of film and roll or tap them to more uniform thickness....then peel and invert onto the plate. This is essentially what you posted...but my quick read assumed you meant to do so individually ....which would have been painstakingly difficult as my first impression. ...my bad

[biondanonima]

If your knives/skills aren't up to the task, you could also try a mandoline.

[rbraham]

Thought of that. Will report on scallop or flesh sashimi...

[fourunder]

If you start with fresh sea scallops, as long as they are chilled, I really do not think you need to semi freeze, but a good sharp knife is required. A thin bladed slicing knife is better than using a chef's knife. You want as little friction as possible. .....this is why Japanese Sushi Knives are always thin blades

[twyst]

You need semi frozen scallops, a razor sharp knife, and decent knife skills. Theres no trick to it, you just need very cold scallops and an exceptionally sharp knife.

Try to use as much of the blade as possible when slicing the scallop with a draw stroke.