Scallop carpaccio with scallop rillettes
A refined and very fresh starter, ideal for celebrations. The salty flavours of the scallops are enhanced by the tartness of the pomegranate and the freshness of the dill.
For
4 persons
Préparation
20 minutes
Cooking
0 minutes
INGREDIENTS
- 1 jar of scallop rillettes
- 8 to 12 fresh scallops
- 1/2 pomegranate
- 1 small bunch of fresh dill
- 4 tablespoons mild olive oil
- 1 teaspoon lemon juice (or yuzu lemon juice)
- Fleur de sel
- White pepper or Timut pepper (optional)
PREPARATION
- Carefully clean the scallops.
- Place them in the freezer for 10 minutes to make them easier to cut, then slice them very thinly.
- Make the base of the rillettes by lightly loosening the scallop rillettes with a spoon to obtain a smooth and creamy texture.
- Mix the olive oil and lemon juice. Brush the scallop slices very lightly. Season delicately with fleur de sel.
PRESENTATION
- Using a ring mould, place a thin layer of rillettes in the centre of the plate. Arrange the scallop slices harmoniously in a rosette pattern on top.
- Sprinkle with pomegranate seeds, add the dill and give a final twist of pepper.
- Serve this carpaccio well chilled, accompanied by warm brioche toast or wholemeal bread.
