Scallop carpaccio

Serves : 4

Preparation time : 15 minutes

Ingredients

• 8 U10 scallops, fresh
• 120 ml (6 tablespoons) olive oil
• 60 ml (4 tablespoons) lemon juice
• 30 ml (2 tbsp.) lime juice
• 1 Chioggia beet, thinly sliced with mandolin
• 1 small red onion, thinly sliced with mandolin
• 2 pinches Espelette pepper
• Salt and pepper to taste

Preparation

1. Thinly slice the scallops.
2. In a bowl, combine olive oil, lime and lemon juice, salt and pepper. Check seasoning.
3. Place the beet slices on each plate, top with the scallop slices, spread with the prepared vinaigrette, red onion and sprinkle with Espelette pepper.