Scallop carpaccio with citrus fruits

Ingredients

12 fresh scallops without coral

1 orange

1 grapefruit

1 lime

Some pomegranate seeds

3 tablespoons of olive oil

A few sprigs of chervil

Flower of salt

Timut pepper

1 teaspoon of pink berries

Preparation

1. In a mortar, grind 1 tsp of pink berries. In a salad bowl, mix the juice of a lime, the crushed pink berries, a pinch of Timut pepper and the oil. Reserve in a cool place.

2. Cut the scallops into very thin strips.

3. Place a cookie cutter on the plates and begin to assemble the carpaccios.

4. Take the segments of the different citrus fruits as well as the pomegranate seeds.

5. Cover the carpaccio with the marinade.

6. Arrange the citrus pieces harmoniously.

7. Add a sprig of chervil to the center of the carpaccio and sprinkle with a few pomegranate seeds.

8. Serve very cold.

The perfect pairings

At Christmas and New Year, smoked fish, caviar and seafood take pride of place on festive tables. We will happily pair them with a Viognier Grand Cru from the Cure d'Attalens, an Aigle Grand Cru “Aux Grands Champs” , a Château Marjosse , Entre-deux-Mers, or even a Champagne Duval-Leroy Rosé Prestige .