Scallop carpaccio, beetroot and ginger yoghurt, constellation of coulis

  • October 2017

Surprise your guests with this delicious association between earth and sea.

Ingredients – 4 servings

Instructions

  1. 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.
  2. Prepare a marinade with the olive oil and the remaining lemon juice.
  3. 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.

Bon appétit !