An original recipe that combines the indulgence and richness of raw cheese and the freshness and delicacy of scallop carpaccio. A delightful pairing!
Wash and cut the scallops into 3mm thick slices. Lightly salt.
Wash the black radish and scrub it well. Cut it into slices 3mm thick.
Cut the cheese into thin shavings using a peeler.
Prepare the vinaigrette. Roast the hazelnuts in an oven preheated to 170°C for about fifteen minutes. Coarsely chop them.
Mix in a bowl the hazelnut and olive oils, the juice of one lemon, the juice and zest of one orange, and the toasted hazelnuts. Season with salt and pepper.
On plates, arrange the carpaccio by alternating slices of scallops and black radish.
Season with the dressing.
To finish, add the cheese shavings and some sprigs of dill or leaves of chervil.
0 servings
4
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