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Executive Chef Pascal Bernou
France
Maison Rougié
Scallop carpaccio with lemon and mango
Discover a refined and refreshing starter with this Scallop Carpaccio with Lemon and Mango. The subtle combination of tangy and sweet flavors enhances the delicacy of the scallops, resulting in a light and elegant dish.
4 pers.
20 min
Ingredients
- 4 carpaccios of scallops.
- �bd mango.
- 1 tbsp olive oil.
- 2 limes.
- Fleur de sel (salt flakes).
- Espelette pepper (to taste)
4 pers.
20 min
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Preparation
1
Ten minutes before serving, place the still frozen carpaccio on a plate.
2
Meanwhile, prepare a marinade by mixing the lime juice with olive oil, salt, and white pepper.
3
Cut the mango into small cubes.
4
Pour the marinade over the carpaccio, then sprinkle with mango cubes.
5
Chef's Tip
Add the salt directly to the marinade to avoid white spots appearing on the carpaccio.
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