Scallops Carpaccio with White Mondulkiri Pepper
Ingredients
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Scallops
4-8 (for 2 or 4 people)
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Lemon juice
1-2 tbsp
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Caviar lemon
pulp of 1-2
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Buckwheat
1 tbsp (toasted)
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Persimmon
thinly sliced
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Dried fresh flowers
optional
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Tarragon leaves
30g
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Olive oil
180g
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White Mondulkiri Pepper
Cut the scallops into thin slices and arrange in an even layer on a serving plate.
Sprinkle the scallops with lemon juice and a drizzle of olive oil to balance the flavours.
Sprinkle the caviar lemon pulp over the scallops to add a fresh lemony touch. Sprinkle with toasted buckwheat for a crunchy texture.
Arrange thin slices of persimmon around the scallops to add a touch of sweetness and colour. Decorate with fresh dried flowers for an elegant presentation.
Blend the tarragon leaves with the olive oil, then strain. Drizzle the tarragon oil over the carpaccio for an herbaceous note.
Finish with freshly ground White Mondulkiri Pepper.
Serve the carpaccio straight away to enjoy the fresh, delicate flavours.
