First carpaccio of the year? This scallop recipe will bring a fresh breeze to your kitchen despite confinement. It is prepared in just a few steps, with a perfect seasonal tip: making a herb-infused green oil. The result is as beautiful as it is delicious!
Preparation: 15 minutes • Cooking: 15 minutes
Ingredients for 4 people
- 200 g of Petrossian smoked scallops
- 2 pears, thinly sliced
- 1 black radish
- ½ bunch chervil
- ½ bunch tarragon
- 10 cl Petrossian extra virgin olive oil
- Juice of ½ lemon
- Salt, pepper
Instructions
- Wash the vegetables.
- Cut the smoked scallops into thin slices.
- Thinly slice the pears and radishes using a mandoline. Cut rounds the size of the scallops with a cookie cutter. Drizzle the pears with lemon juice to prevent oxidation.
- Gently heat the olive oil and infuse the herbs. Blend and strain.
- Arrange the scallop slices, alternating with pear and radish rounds.
- Season to taste with the herb oil and herbs of your choice. Serve immediately.
Photography: Aimery Chemin • Styling: Coralie Ferreira
