Scallops carpaccio with argan oil and pomegranate seeds recipe

INGREDIENTS FOR 4 PERSONS

• 12 pieces fresh raw scallops without shell
• 3 tbsp of apple cider vinegar
• 3 tbsp of argan oil 
• sea salt marsh
• freshly ground pepper
• half a pomegranate
• 1 teaspoon of finely chopped parsley

METHOD 

1. Carefully slice the scallops into thin slices and divide them among 4 plates.

2. In a bowl, combine the vinegar with the argan oil. Add two pinches of fleur de sel and pepper.

3. Sprinkle this vinaigrette over the scallops. Place a few pomegranate seeds on each plate, as you wish.

4. Sprinkle with chopped parsley. Let marinate for about fifteen minutes before eating.

Your scallop carpaccio is ready! Bon appetit !