25 November 2017

Perfect scallop Carpaccio


The countdown is on, one more month and it’s Christmas.

In a week you will get your Advent calendar out and we are going to serve you holiday meal recipes to inspire your festivities…

To start, a so delicate and subtle scallop Carpaccio, that you might dream of at night.

But be very careful, scallop have to be the freshest, it’s unrivaled, when they almost stick to the palate and melt on the tongue…


For 4 people

  • 12 extra-fresh scallops
  • 1 granny Smith apple
  • 1 vanilla pod
  • 2-3 passion fruits
  • fruity olive oil
  • Arugula leaves
  • fleur de sel
  • pink pepper

Open the passion fruits, and press the seeds in a drain using a spoon, to extract all the juice. You need 4 tbsp of juice. Double the amount of olive oil (8 tbsp). Cut the vanilla pod in half and scratch out the seeds. Mix well and set aside.

Crush one tbsp of pink pepper and remove the black grains, only keep the pink parts.

Finely julienne the apple.

Cut the scallops into slices (about 2mm each) and arrange them on plates.

Garnish with arugula leaves and the apple julienne.

Sprinkle with crushed pink pepper and a pinch of fleur de sel.

Spoon the sauce on top and serve immediately.

Plate: Ecume mordoré @ Bernardaud


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