Caviar carpaccio with Scottish scallops and mango

Caviar carpaccio with Scottish scallops and mango


Caviar carpaccio with Scottish scallops and mango


Preparation time:  45 minutes 

 

Ingredients (for 4 persons) :


30g caviar Sturia (Classic or Vintage)  

12 Scottish scallops Loch Fyne 

1 yellow mango 

1 lime juice

4 tea spoon of lemon

4 tbsp of extra virgin olive oil

1 pinch of salt

1 tbsp of grinded pink peppercorns


Method for preparing your caviar


Cut the mango into small tiny dice. 1 tea spoon per plate will be required. 

Cut the scallops horizontally in order to get very thin slices. 

Place the slices of 3 scallops for each plate.

Add one tea spoon of the mango dice over each plate.

Drizzle with 1 tea spoon of lemon juice, 1 tbsp of extra virgin olive oil and season with a pinch of salt and a few red pepper.

Add a final touch with a few drops of lime juice. 

Let it marinate 30minutes in the fridge.

Just before serving place 1 tea spoon of caviar in the middle of each plate.



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