Serves 4
To prepare the fish and shellfish, remove any skin and bloodlines.
Peel the scampi, then cut the flesh in half lengthways and devein.
Cut the swordfish, tuna and scallops into very fine slices and arrange on individual serving plates to cover the base of each plate.
Add two scampi halves to each plate.
Remove the seeds from the pomegranate by holding it over a bowl, cut-side down, and tapping firmly on the skin with a wooden spoon.
The seeds will fall out. Remove any white pith and scatter the seeds over the carpaccio.
Scatter the pistachios over the carpaccio.
Combine the lemon juice and lemon Agrumato extra virgin olive oil in a small bowl and dress the carpaccio.
Scatter the salmon roe over the top and season with sea salt and black pepper.
A note from Nino Zoccali
"Named after Vittore Carpaccio, the famous Renaissance painter who worked in vivid colours, the original carpaccio dish was first plated at the iconic Harry’s Bar in Venice – one of the most famous restaurants in history. At Harry’s, carpaccio has always been a raw beef dish, but the term can be used to describe any raw protein. While Harry’s Bar’s iteration of carpaccio is deeply tied to Venice and its cultural history, the word carpaccio is now widely used to describe any raw dish (crudo)."
