Scallops Carpaccio with Clementine and Caviar

Scallops Carpaccio with Clementine and Caviar

Caviar goes well with all kinds of raw fish, whether carpaccio of scallops, sea bass or salmon.

A fresh recipe, ideal for summer. Olive oil and lemon juice add freshness. You can also grate a few lemon peels to add color and texture.

We prefer caviar with a good iodine content, such as ossetra or Baeri.

Recipe

Prepare 4 plates and brush the bottom with olive oil.

Thinly slice scallops using a

mandolin.

Cover with cling film and refrigerate.

Remove the segments from 2 clementines.

Squeeze the juice from half a lemon and the last clementine.

Just before serving, drizzle the citrus juice over the scallops and garnish with the supremes.

Add a few chervil leaves and caviar tips.