Scallop carpaccio with balsamic beet vinaigrette
0.75 h
4 raciones
Difficulty:
Media
Ingredients
16 large scallops20 g summer truffle
200 g shellfish consommé
4 radishes
4 baby carrots
1 beetroot cooked
100 g olive oil
50 g balsamic vinegar.
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.
