Scallop carpaccio with raspberry and lemongrass
Discover our sweet and sour recipe of scallop carpaccio with raspberries and lemongrass.
1. Carefully clean the scallops, pat dry in paper towels, then slice finely with a long thin blade knife. Divide into 6 small plates.
2. Brush the lemon, zest and squeeze. Pour the olive oil and lemon juice in a bowl, salt, pepper and emulsify. Drizzle the scallop carpaccio with the dressing. Cover with cling film and refrigerate.
3. Blend the raspberries into a puree. Set aside 12 lemongrass sticks and chop the rest. Mix the raspberries with the chopped lemongrass.
4. Before serving, spread the raspberry puree with lemongrass on the scallop carpaccio. Garnish with lime zest and whole lemongrass sticks. Serve immediately with hazelnut country bread with nuts.
Our cooking tip: Prepare this dish just before serving in order to keep the freshness of the scallops.
Find out more carpaccio recipe:
Sea bream carpaccio with mango
Photo credit: Sucré Salé
