Miss Chef® carpaccio apples scallops, with yuzu dressing
Plats- Nombre de personnes : 4
- Difficulté : 1
- Temps de préparation : 20 minutes
- Temps de cuisson : None
Ingrédients
- 2 Miss Chef® apples
- 8 scallops (remove the coral)
- 1 lemon
- 15 g of yuzu juice (1 desert spoon)
- 45 g of olive oil (3 dessert spoons)
- yuzu zest chervil daikon shoots (8 to 10 per dish)
- salt
Préparation
- Rinse and dry the scallops with kitchen towel.
- Cut the scallops into thin strips and spread over 4 plates, 2 per plate, cover with film and refrigerate.
- Wash and core the apples, but do not peel.
- Finely slice the apples and squeeze lemon juice over to prevent them from turning brown.
- Cover with film and refrigerate in a bowl, mix the yuzu and the olive oil. Set aside until ready to use.
Presentation:
- On a chilled plate, lay the apples and scallops in a rosette shape alternating scallop and apple slice.
- Brush on the yuzu dressing.
- Add a little yuzu zest to each plate and sprinkle chervil and daikon shoots over the top.
- Season with salt and serve immediately.
Trucs et astuces
For even thinner slices of scallop, freeze for 30 minutes before hand.