Nutrition Facts
4 servings
4
Recipe for Scallop Carpaccio with Asparagus
A recipe worthy of the finest tables, featuring scallop carpaccio with asparagus, lemon thyme, and arugula juice. Photo Credits: Bertrand Duquenne. Recipe creation and food styling: Mathieu Aumont.
Ingredients
20 Scallops from the Bay of Saint-Brieuc
20 Green asparagus
1 Menton lemon
600 Arugula
1 Lamb's lettuce
1 Lemon thyme
50 Butter
20 Chicken broth
Olive oil
Flower of salt
Pepper
Directions
1
Prepare 200 ml of chicken broth. Melt the butter.
2
Blend 400 g of arugula with melted butter and a tablespoon of chicken broth. Strain everything through a fine mesh sieve and set the arugula juice aside in the refrigerator.
3
Open the scallops and remove the meats, then cut them into thin slices across the thickness.
4
Peel the ends of the asparagus. Poach 3 asparagus per person in the chicken broth for 3 minutes.
5
Cut the remaining asparagus into pieces and season them raw with olive oil and fleur de sel.
6
Arrange the thin slices of scallops on flat plates. Season with lemon juice, olive oil, lemon thyme, fleur de sel, and pepper.
7
Arrange the cooked and raw asparagus on top. Pour the arugula juice in the center.
8
To finish, serve with a small salad made of the remaining arugula and lamb's lettuce in a separate bowl.
Ingredients
Ingredients
20 Scallops from the Bay of Saint-Brieuc
20 Green asparagus
1 Menton lemon
600 Arugula
1 Lamb's lettuce
1 Lemon thyme
50 Butter
20 Chicken broth
Olive oil
Flower of salt
Pepper
Directions
Directions
1
Prepare 200 ml of chicken broth. Melt the butter.
2
Blend 400 g of arugula with melted butter and a tablespoon of chicken broth. Strain everything through a fine mesh sieve and set the arugula juice aside in the refrigerator.
3
Open the scallops and remove the meats, then cut them into thin slices across the thickness.
4
Peel the ends of the asparagus. Poach 3 asparagus per person in the chicken broth for 3 minutes.
5
Cut the remaining asparagus into pieces and season them raw with olive oil and fleur de sel.
6
Arrange the thin slices of scallops on flat plates. Season with lemon juice, olive oil, lemon thyme, fleur de sel, and pepper.
7
Arrange the cooked and raw asparagus on top. Pour the arugula juice in the center.
8
To finish, serve with a small salad made of the remaining arugula and lamb's lettuce in a separate bowl.
Notes
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