Surprise your guests with this delicious association between earth and sea.
Ingredients – 4 servings
- 8 scallops
- 5cl 35%-fat UHT whipping cream
- 1 lemon
- 1 tbsp olive oil
- Samphire
- Beetroot and Ginger Crayon de Coulis
- Yellow Pepper and Lemon Thyme Crayon de Coulis
- Salt and pepper
Instructions
- Make the beetroot and ginger yoghurt: heat the whipping cream without bringing it to the boil, then immediately add in the juice of half a lemon and 20g of beetroot and ginger coulis.
Pour into a shallow dish and leave to cool in the fridge for an hour. - Prepare a marinade with the olive oil and the remaining lemon juice.
- For the carpaccio, thinly slice the scallops and season them with the marinade.
Plating
- Using an 8cm-diameter metal circle on top of the beetroot and ginger yoghurt, arrange the scallop carpaccio with a few sprigs of samphire on top.
- Decorate with a constellation of beetroot and ginger coulis and yellow pepper and thyme coulis.