Scallop carpaccio
A sea-flavored starter, rich in iodine, which helps regulate energy levels in the body and improve metabolism
Ingredients
-
12 scallops
-
100 g of walnut kernels
-
cress
-
pepper
Preparation Method
- Prepare the scallops and dry them on a clean cloth.
- Cut thin slices and arrange them on flat plates.
- Make the vinaigrette by mixing Meaux mustard, wine vinegar, salt and pepper, then whisk in the grape seed oil.
- Top the carpaccio with this vinaigrette.
- Arrange the roasted walnuts and watercress sprouts on top.
- Finish with a pinch of fleur de sel and a pinch of black pepper.
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