The recipe for scallop carpaccio with kiwi and pine nuts by Amandine Geers
Every week our culinary columnist Amandine Geers offers you a tasty recipe.
- Preparation. 20 minutes.
- For 4 people. 12 scallops – a few chervil leaves – 2 kiwis – 2 small cooked beets – camelina oil (failing that, sweet olive oil) – the juice of a lemon – 4 tbsp. tablespoons of pine nuts – freshly ground pepper (like timut with grapefruit flavor).
- Rinse and dry scallops. Wash and dry the chervil. Peel the kiwis and beets.
- Using a mandolin or a sharp blade, cut the kiwis and beets into very thin slices. Do the same with the scallops.
- In a dish or individual plates, Arrange the slices of beetroot, kiwi and scallops.
- Drizzle with a drizzle of oil and lemon juice (slightly). Refrigerate if not serving right away.
- When tasting, sprinkle with pine nuts, pepper and add the chervil.
