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Delicious starter based on Saint-Jacques, here is the Carpaccio of Saint-Jacques with clementines and cappuccino.
Ingredients for 4 persons :
For the carpaccio:
- 6 clementines
- 1 tbsp. tablespoons of olive oil
- 12 scallops
- 100 g lamb's lettuce
- Salt flower
- Freshly ground pepper
For the cappuccino:
- 20 cl of whole milk
- 2 saffron pistils
Carpaccio of Saint-Jacques with clementines and cappuccino
For the carpaccio:
- Wash the scallops under a stream of water and pat them dry with a clean cloth or paper towel. Chop into fine slices.
- Prepare the sauce: squeeze a clementine to extract the juice.
Mix the juice with the olive oil.
- Peel the remaining clementines and cut them into thin slices.
For the cappuccino:
- Pour the milk into a saucepan, bring to the boil and immerse the saffron in it.
Let steep, covered, for about 30 minutes.
- Filter the milk. At the last moment, emulsify it using a mixer arm to obtain a fine foam.
- In plates, arrange a little lamb's lettuce, the chopped clementines then the slices of scallops in fine rosettes, sprinkle with fleur de sel and give 2 turns of the pepper mill. Drizzle with the clementine sauce and top with 2 tablespoons of cappuccino.
- Enjoy!
Chef's B.A.ba
Suggestion:
The chewed up can be replaced by 100 g of mesclun.
Tip for easily slicing scallops:
To make it easier to cut, wrap the nuts one at a time in tight plastic wrap and place them in the freezer until they are firm, about 30 minutes.
Take the scallops out of the freezer and quickly cut them into very, very thin slices with a sharp knife. Arrange the thin slices directly on the serving plate.
Read also: health benefits and virtues of lamb's lettuce
Recipe: A. Beauvais, Photo: F. Hamel
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