Scallop Carpaccio with Citrus and Pistachio Oil
Drizzle with the vinaigrette, stir and serve with the scallops. Vinaigrette sauce.
Ingredients
-
6 whole fresh scallops with shell
-
2 pink grapefruits
-
1 orange
-
pepper
Preparation Method
- Cut the grapefruit and orange segments and set them aside.
- Collect the remaining grapefruit and orange juice in a bowl.
- Wash the scallops, previously opened by your fishmonger. Using a very sharp knife, cut them into thin slices for the carpaccio. Reserve;
- In a bowl, mix 2 teaspoons of pistachio oil with 2 tablespoons of grapefruit juice, which will pour like a vinaigrette on the carpaccio.
Presentation
- Arrange the segments on the plate in a circle (1 grapefruit per person)
- Then arrange the scallop slices in the center of the plate, inside the grapefruit circle.
- Add the diced grapefruit to the scallops. and sprinkle with some lemon zest.
- Gently drizzle with the vinaigrette. Place in the fridge for 30 minutes before serving.
- Before sitting down to eat, add the fleur de sel and a turn of the pepper mill.
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