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Fotografía Chef Signature Chef

Method:

Make a scallop carpaccio, season with salt, lemon juice, grated ginger, lime peel and Espelette pepper. 

Present with shellfish jelly discs on top.

Slice the vegetables with a mandoline; then, season with the  vinaigrette and dress the carpaccio.

Mix the cooked beet with the balsamic vinegar and olive oil, season and dress as dots around the...

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Method:

Make a scallop carpaccio, season with salt, lemon juice, grated ginger, lime peel and Espelette pepper. 

Present with shellfish jelly discs on top.

Slice the vegetables with a mandoline; then, season with the  vinaigrette and dress the carpaccio.

Mix the cooked beet with the balsamic vinegar and olive oil, season and dress as dots around the carpaccio.

Eat when cold.

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Ingredients 4 persons
  • 16 large scallops
  • 20 g summer truffle
  • 200 g shellfish consommé
  • 4 radishes
  • 4 baby carrots
  • 1 beetroot cooked
  • 100 g olive oil
  • 50 g balsamic vinegar.
Recipes. The Cook & Chef Institute