Caviar carpaccio with Scottish scallops and mango
Preparation time: 45 minutes
Ingredients (for 4 persons) :
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
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 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.