Starters/ Spring

Sea scallop carpaccio with pink peppercorns and lamb’s lettuce salad

Sea scallop carpaccio with pink peppercorns and lamb's lettuce salad

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Serves: 4 Preparation: 20 minutes

Ingredients

  • 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.

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