Scallop Carpaccio with Caviar and Spring OnionsTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: Under 15 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:456.3 kcal
Proteins:6.1 g
Fats:48.2 g
Carbohydrate:2.9 g
Fibers:0.9 g
Sugar:0.1 g
Cholesterol:39.3 mg
Sodium:122 mg
Calcium:39.3 mg
Energy:875 kcal
Proteins:11.7 g
Fats:92.4 g
Carbohydrate:5.6 g
Fibers:1.8 g
Sugar:0.2 g
Cholesterol:75.3 mg
Sodium:234 mg
Calcium:75.4 mg
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INGREDIENTS
For 2 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
100
g
scallops
2
spring onions
1/2
sprig of chervil
1/2
lemon
200
ml
extra virgin olive oil
salt and pepper
METHOD
- Slice the scallops very thinly;
- chop the spring onions very finely; marinate with the fleur de sel and olive oil.
Presentation
- place the sliced scallops in a wreath on a plate that has been seasoned with salt and pepper and brushed with olive oil and a little lemon juice;
- sprinkle the spring onions over the scallops;
- add a drizzle of olive oil, lemon juice, salt and pepper;
- garnish with caviar; decorate with a few sprigs of chervil.
SOMMELIER
A Loire Valley wine Savennières-Coulée-de-Serrant Maison Jolie
