Prepare a fresh and briny starter for Christmas with this scallop carpaccio, Ossetra caviar, and lime cream. The tenderness of the raw scallops pairs perfectly with the Ossetra caviar, whose pearls burst in your mouth and add a touch of ocean flavor. Everything is delicately enhanced with a zesty and fragrant lime cream.
Preparation: 15 minutes • Cooking: 30 minutes
Ingredients for 4 people
- 10 cl olive oil
- Juice and finely grated zest of one lime
- 12 raw scallops
- 15 cl full-fat liquid cream
- 150 g mascarpone
- 50 g Ossetra caviar
- Some edible pansy leaves
Method
- In a bowl, mix the lime juice with the olive oil.
- Using a sharp knife, slice the scallops thinly.
- Arrange the scallop slices flat on plates, slightly overlapping them.
- Pour the lime and olive oil mixture over the scallops, then refrigerate for 30 minutes.
- Whip the cream with the mascarpone until stiff. Fill a piping bag and keep chilled.
- When serving, place a dollop of cream in the center of each plate, then top the scallops with caviar and sprinkle with pansy leaves.
Photography: Aimery Chemin • Culinary Styling: Audrey Cosson
