Normandy scallops can be enjoyed both raw and cooked, offering a range of exquisite flavors to delight your taste buds!
Did you know?
For optimal thawing, place the scallops in the refrigerator for a few hours. For an even more tender texture, you can also let them thaw in a bowl of milk. Gently pat them dry with paper towels before cooking.
Ingredients (for 4 servings):
•12 fresh or frozen Normandy scallops
•1 small black truffle
•2 tablespoons lemon juice
•4 tablespoons extra virgin olive oil
•Guérande salt, black pepper
•Red shiso microgreens and pea shoots
Preparation:
1. Prepare the scallops: If using frozen scallops, allow them to thaw slowly in the refrigerator
for 6 to 12 hours. Pat dry with paper towels to remove excess moisture. Slice them thinly and
arrange on plates.
2. Season : In a bowl, mix the lemon juice and olive oil, then drizzle over the scallops. Add salt
and pepper to taste.
3. Add the truffles: Grate the truffle over the carpaccio.
4. Garnish and serve: Top with red shiso microgreens and pea shoots. Let marinate for 5 to 10
minutes before serving.