Carpaccio Of Scallops

Ingredients :
20 scallops, weighing about 5 to 6 kg
80g parmesan cheese, in block
12 good rocket leaves
1 lemon
10 tablespoons olive oil
Salt, black pepper
12 pansies

Recipe :
Open the scallops.
Rinse well, keeping the coral back - you won’t ned it for this recipe, but you may want to use it for something else.
Shave about seven good-size pieces of parmesan per person from the block.
Rinse and prepare rocket.
Squeeze lemon and mix together juice, olive oil, salt and pepper to make a vinaigrette.
Brush four plates with vinaigrette, then sprinkle with salt and pepper.
Slice scallops very thinly and arrange on each plate. Brush with vinaigrette once more.
Sprinkle with a little more salt, then arrabnnge rocket leaves and parmesan shavings.
Drizzle with olive oil and sprinkle with black pepper.
Finally, arrange pansy flowers on each plate.

Advice :
The pansies not only make for beautiful presentation, but they also add a tang to the dish.
Ask your local florist for advice on buying organic pansies.

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