Ingrédients :
8 fresh scallops
1 tbsp of pineapple kiwi gold & elderflower jam
½ finger lime (optional, can be replaced with lime zest)
1 spring onion
Préparation :
Shell the scallops and rinse them gently under cold water.
Using a sharp knife, thinly slice the scallops into
Very thin slices, making sure to cut them crosswise.
Spread a layer of jam on the plate and place the slices of Saint-
Jacques.
Add a few drops of jam on top.
Decorate the carpaccio with finger lime. Add chopped spring onions for a touch
of freshness.
Tasting tip:
To be served very cold, with a glass of white wine (Sauvignon or Riesling)
Photo par Stéphane Moreau Smile & Still