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.
Prepare 200 ml of chicken broth. Melt the butter.
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.
Open the scallops and remove the meats, then cut them into thin slices across the thickness.
Peel the ends of the asparagus. Poach 3 asparagus per person in the chicken broth for 3 minutes.
Cut the remaining asparagus into pieces and season them raw with olive oil and fleur de sel.
Arrange the thin slices of scallops on flat plates. Season with lemon juice, olive oil, lemon thyme, fleur de sel, and pepper.
Arrange the cooked and raw asparagus on top. Pour the arugula juice in the center.
To finish, serve with a small salad made of the remaining arugula and lamb's lettuce in a separate bowl.
0 servings
4
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EN