{"id":2219,"date":"2024-10-02T15:31:18","date_gmt":"2024-10-02T13:31:18","guid":{"rendered":"http:\/\/coqmaree.fr\/2024\/10\/02\/carpaccio-of-normandy-scallops-with-truffles\/"},"modified":"2026-04-13T15:18:31","modified_gmt":"2026-04-13T13:18:31","slug":"carpaccio-of-normandy-scallops-with-truffles","status":"publish","type":"post","link":"https:\/\/coqmaree.fr\/en\/2024\/10\/02\/carpaccio-of-normandy-scallops-with-truffles\/","title":{"rendered":"Carpaccio of Normandy Scallops with Truffles"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Normandy scallops can be enjoyed both raw and cooked, offering a range of exquisite flavors to delight your taste buds!<\/p>\n\n<p class=\"has-color-2-color has-text-color has-link-color wp-elements-e8169ae8c25520ea3ca0e8c8c4ecf590 wp-block-paragraph\"><strong>Did you know? <\/strong><\/p>\n\n<p class=\"has-color-1-color has-text-color has-link-color wp-elements-687e86f79684be105c1e0e6883945cb3 wp-block-paragraph\">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.  <\/p>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<div class=\"wp-block-columns are-vertically-aligned-center is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-block-column-is-layout-flow\"><div class=\"wp-block-image\">\n<figure class=\"alignleft size-full is-resized\"><img decoding=\"async\" src=\"https:\/\/coqmaree.fr\/wp-content\/uploads\/sites\/5\/2024\/10\/Carpaccio-de-noix-de-Saint-Jacques-normandes-aux-Truffes.jpg\" alt=\"Carpaccio of Normandy Scallops with Truffles\" class=\"wp-image-1719\" style=\"width:414px;height:auto\"\/><\/figure>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-color-2-color has-text-color has-link-color wp-elements-2d295770706c85b6c9df918303535cb4 wp-block-paragraph\"><strong>Ingredients (for 4 servings):<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u202212 fresh or frozen Normandy scallops<br\/>\u20221 small black truffle<br\/>\u20222 tablespoons lemon juice<br\/>\u20224 tablespoons extra virgin olive oil<br\/>\u2022Gu\u00e9rande salt, black pepper<br\/>\u2022Red shiso microgreens and pea shoots  <\/p>\n<\/div>\n<\/div>\n\n<p class=\"has-text-align-left has-color-2-color has-text-color has-link-color wp-elements-530061706b7badce0f36ae78837a5060 wp-block-paragraph\"><strong>Preparation:<\/strong><\/p>\n\n<p class=\"wp-block-paragraph\">1. <strong>Prepare the scallops:<\/strong> If using frozen scallops, allow them to thaw slowly in the refrigerator<br\/>for 6 to 12 hours. Pat dry with paper towels to remove excess moisture. Slice them thinly and<br\/>arrange on plates.  <\/p>\n\n<p class=\"wp-block-paragraph\">2. <strong>Season :<\/strong> In a bowl, mix the lemon juice and olive oil, then drizzle over the scallops. Add salt<br\/>and pepper to taste. <\/p>\n\n<p class=\"wp-block-paragraph\">3. <strong>Add the truffles: <\/strong>Grate the truffle over the carpaccio.<\/p>\n\n<p class=\"wp-block-paragraph\">4. <strong>Garnish and serve: <\/strong>Top with red shiso microgreens and pea shoots. Let marinate for 5 to 10<br\/>minutes before serving. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2049,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[12],"tags":[],"class_list":["post-2219","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/coqmaree.fr\/en\/wp-json\/wp\/v2\/posts\/2219","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/coqmaree.fr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/coqmaree.fr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/coqmaree.fr\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/coqmaree.fr\/en\/wp-json\/wp\/v2\/comments?post=2219"}],"version-history":[{"count":1,"href":"https:\/\/coqmaree.fr\/en\/wp-json\/wp\/v2\/posts\/2219\/revisions"}],"predecessor-version":[{"id":2318,"href":"https:\/\/coqmaree.fr\/en\/wp-json\/wp\/v2\/posts\/2219\/revisions\/2318"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/coqmaree.fr\/en\/wp-json\/wp\/v2\/media\/2049"}],"wp:attachment":[{"href":"https:\/\/coqmaree.fr\/en\/wp-json\/wp\/v2\/media?parent=2219"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/coqmaree.fr\/en\/wp-json\/wp\/v2\/categories?post=2219"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/coqmaree.fr\/en\/wp-json\/wp\/v2\/tags?post=2219"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}