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Scallop Carpaccio

For 4 people:

500g scallops
Olive oil
1 lime
1 orange                                                                                                                        

Put the scallops in the freezer for 1 hour to harden and cut them more easily. Cut them into slices and arrange them in a rosette on the plate.

Prepare the sauce with olive oil, lime, freshly squeezed orange juice, salt and pepper.

Add some lemon and orange zest on top to complete the decoration, leave in the fridge for a few hours before serving.

Bon appétit !