Sea scallop carpaccio with pink peppercorns and lamb's lettuce salad
Print RecipeIngredients
- 8 large sea scallops, sliced
- FOR THE CARPACCIO MARINADE
- 1.5 g pink peppercorns, crushed
- Grape seed oil, for frying
- 5 tbsp olive oil
- 5 g lemon confit, finely chopped
- Squeeze of lemon juice
- 1 tsp chives, minced
- Grated zest of half an orange
- Fleur de sel and freshly ground black pepper
- FOR THE SALAD
- 300 g lamb’s lettuce
- 1/2 Golden Delicious apple, unpeeled and diced
- 2 tbsp single cream
- 1 tsp sherry vinegar
- 2 tbsp garlic-infused olive oil
- A few leaves of red-veined sorrel
- 10 g chervil
- 10 g spring onions, finely chopped
- Salt and freshly ground black pepper
Instructions
1
Slice each sea scallop into three.
2
Set aside in the fridge.
3
In a bowl, gently mix the lamb’s lettuce and sorrel leaves with the other ingredients.
4
Arrange on plates.
5
Combine all the marinade ingredients in a frying pan.
6
Heat gently, then remove from the heat and coat the sea scallop slices with the marinade.
7
Season to taste and arrange on top of the salad.
8
Serve immediately.
Notes
The freshness of the sea scallops is crucial. Make sure the sea scallops are served warm. Don’t forget to finish off with a twist of freshly ground black pepper.
