Carpaccio Of Scallops
20 scallops, weighing about 5 to 6 kg
80g parmesan cheese, in block
12 good rocket leaves
10 tablespoons olive oil
Salt, black pepper
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.
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.