Marinated in ginger and lime, this scallop carpaccio is an exquisite choice that boasts both freshness and lightness. This dish is a sophisticated yet simple-to-make starter, perfect for kicking off a celebratory meal or an elegant dinner with panache.<\/p>\n
For 2 servings:<\/p>\n
– Scallops: 6 pieces
\n– Lime: 1 piece
\n– Fresh ginger, finely chopped: 20g
\n– Soy sauce: 1 tablespoon
\n– Fresh tarragon, finely chopped: 1 tablespoon
\n– Olive oil: 10cl
\n– Fleur de sel: to taste<\/p>\n
25 minutes<\/p>\n
15 minutes<\/p>\n
0 minutes<\/p>\n
1. Begin by thoroughly washing the scallops and patting them dry. Place them in the refrigerator to keep them chilled. Wash the lime and grate its zest. Then, squeeze out the juice.<\/p>\n
2. Slice the ginger into thin strips and small cubes. Next, thinly slice the scallops horizontally. Arrange the scallop slices in a rosette formation on two plates.<\/p>\n
3. In a bowl, combine the lime juice, lime zest, soy sauce, olive oil, and chopped tarragon to create a dressing. Drizzle this mixture over the scallops. Sprinkle with fleur de sel and additional chopped tarragon for garnish.<\/p>\n
Feel free to check out more recipes on my blog: http:\/\/www.jackiecuisine.com<\/p>\n\n\n