- 500 g/1 lb scallops, coral removed (6 per person)
- 4 tbsp Guénard Walnut Oil
- 1 organic lime, juiced and zested
- 2 organic oranges
- ½ Granny Smith apple
- Freshly ground pepper
- A few blades of chives
- A few blades of chives, chopped
- 1 tbsp Timut berries
Stage 1: preparation
Peel one orange and remove the segments. Zest the orange and then juice the second orange.
Halve the segments lengthwise and set aside.
Cut the apple, skin on, into small dice. Mix with a few drops of lime juice to prevent the apple from turning brown.
Dust a flat plate with salt and pepper. Sprinkle over a few drops of lime juice, then drizzle with walnut oil.
Using a very sharp knife, cut the scallops into thin slices about the thickness of a cent coin.
Stage 2: presentation
Arrange the scallop slices into a rosette shape. Season with salt and pepper, then add another drizzle of walnut oil plus a few drops of lime and orange juice.
Decorate the carpaccio with the chopped apple, orange segments, lime and orange zest.
Garnish with chopped chives, a twist of pepper and some Timut berries.
This recipe comes to you from the Académie du Goût.
Photo credit © Silvia Santucci