Scallop carpaccio, caviar and lime creme fraiche

Prepare a refreshing starter with this scallop carpaccio, Ossetra caviar and lime crème fraîche. The melt-in-the-mouth texture of the raw scallops is perfectly matched with the Ossetra caviar, that bursts in the mouth and adds an iodized touch to the dish. These wonderful ingredients are delicately enhanced with a tangy and fragrant lime crème fraîche.

Preparation: 15 minutes • Cooking: 30 minutes

Ingredients for 4 people

• 10cl of olive oil
• Finely grated lime zest of 1/2 a lime
• Juice of 1/2 a lime
• 12 raw scallops
• 15cl crème fraîche
• 150g mascarpone cheese
• 50g of Ossetra caviar
• A few edible pansy flowers

Instructions

1. In a bowl, juice 1/2 of the lime and mix with the olive oil.
2. With a sharp knife, slice the scallops into thin slices.
3. Arrange the scallop slices flat on the plates, overlapping them nicely.
4. Pour the lime and olive oil mixture over the scallops and place in the fridge for 30 minutes.
5. Whip the crème fraîche with mascarpone to a stiff whipped cream, add finely grated lime zest. Fill a piping bag with the cream and keep in the fridge.
6. Just before serving, place the whipped cream in the centre of each plate, then spread the Ossetra caviar over the scallops and decorate with pansy flowers.

Photographs: Aimery Chemin • Culinary stylism: Coralie Ferreira