Scallops Carpaccio with Clementine and Caviar
Caviar goes well with all kinds of raw fish, whether carpaccio of scallops, sea bass or salmon.
A fresh recipe, ideal for summer. Olive oil and lemon juice add freshness. You can also grate a few lemon peels to add color and texture.
We prefer caviar with a good iodine content, such as ossetra or Baeri.
Prepare 4 plates and brush the bottom with olive oil.
Thinly slice scallops using a
Cover with cling film and refrigerate.
Remove the segments from 2 clementines.
Squeeze the juice from half a lemon and the last clementine.
Just before serving, drizzle the citrus juice over the scallops and garnish with the supremes.
Add a few chervil leaves and caviar tips.
At the Manufacture