The countdown is on, three more weeks and it\u2019s Christmas.<\/p>\n
You just got your Advent calendar out and we are going to serve you holiday meal recipes to inspire your festivities\u2026<\/p>\n
To start, a so delicate and subtle scallop Carpaccio, that you might dream of at night.<\/p>\n
But be very careful, scallop have to be the freshest, it\u2019s unrivaled, when they almost stick to the palate and melt on the tongue\u2026<\/p>\n
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For 4 people<\/strong><\/p>\n 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.<\/p>\n Crush one tbsp of pink pepper and remove the black grains, only keep the pink parts.<\/p>\n Finely julienne the apple.<\/p>\n Cut the scallops into slices (about 2mm each) and arrange them on plates.<\/p>\n Garnish with arugula leaves and the apple julienne.<\/p>\n Sprinkle with crushed pink pepper and a pinch of fleur de sel.<\/p>\n Spoon the sauce on top and serve immediately.<\/p>\n<\/div>\n\n