Scallop carpaccio with clementines and cappuccino

Carpaccio de Saint-Jacques aux clémentines et cappuccino

Delicious starter with scallops, here is the Carpaccio of scallops with clementines and cappuccino.

Ingredients for 4 people :

For the carpaccio:

  • 6 clementines
  • 1 tbsp. tablespoon olive oil
  • 12 scallops
  • 100 g lamb’s lettuce
  • Fleur de sel
  • Pepper from the mill

For the cappuccino:

  • 20 cl whole milk
  • 2 pistils of saffron

For the carpaccio:

Wash the scallops under a trickle of water and pat them dry with a clean cloth or paper towel. Cut them into thin strips.

– Prepare the sauce: squeeze a clementine to extract the juice.

Mix the juice with the olive oil.

– Peel the remaining clementines raw and cut them into thin slices.

For the cappuccino:

– Pour the milk into a saucepan, boil and dip the rudder in it.

Leave infuse under cover for about 30 minutes.

Filter the milk. At the last moment, emulsify it with a mixer arm so as to obtain a fine froth.

– On plates, arrange a little lamb’s lettuce, the sliced clementines and then the slices of scallop in a fine rosette, sprinkle with fleur de sel and give 2 tours pepper mill. Drizzle with clementine sauce and add 2 tablespoons of cappuccino.

– Taste!

B.A .ba of the chief

Suggestion:

The lamb’s lettuce can be replaced by 100 g of mesclun.

Tip for easy slicing of scallops :

To make cutting easier, place the nuts one by one in a tightly wrapped plastic film and place them in the freezer until they are firm, for about 30 minutes.

Take the scallops out of the freezer and quickly cut them into very, very thin slices with a sharp knife. Arrange the thin slices directly on the serving plate.

Also to be read: benefits and virtues of lamb’s lettuce for health

Recipe: A. Beauvais, Photo: F. Hamel