Scallop Carpaccio

Scallop Carpaccio
20 mins 6 guests moderate

About This Recipe

A refined, festive carpaccio elevated by fruity notes and a drizzle of exceptional olive oil. Perfect as an elegant starter, this recipe is sure to impress with every bite!

Ingredients

At Oliviers&Co
PZ Maslinari Istre Olive oil
Raspberry Specialty Vinegar
Espelette Pepper
Flower Salt from the Ebro Delta

At the market
12 scallops
2 green apples
Juice of 2 lemons
Crushed pistachios

Directions

In a bowl, mix the juice of one lemon with 3 tbsp of raspberry vinegar and 6 tbsp of olive oil. Add 2 pinches of Espelette pepper.

Cut the apples with their skins into fine matchsticks. Add lemon juice.

Cut the scallops into very thin strips and arrange them on 6 plates. Drizzle with dressing and sprinkle with salt.

Arrange the apples on top and finish with the crushed pistachios.