Gentlemen, what if this year you were in charge of the Christmas Eve menu! As a calendar going forward, each week we will offer you recipes ranging from starter to dessert. Rest assured, we will try to come up with ideas that are easy to achieve but which will nevertheless amaze all your guests.
Today we offer you a simple starter to make and with very few ingredients. However, these are two exceptional products that will delight your guests.
3 ..... 2 ..... 1 .............. COOK
RECIPE # 2
Carpaccio of Saint Jacques and mango coulis
Ingredients for 4 persons
8 scallops
1 ripe mango
1 lime
Olive oil
Fleur de sel and Pepper
Preperation
Clean and garnish the scallops. Separate the nuts and coral.
Cut your scallops into thin slices and spread them out on a rosette plate. Reserve in the refrigerator.
Prepare the mango coulis. Peel the mango and cut it into pieces. Place them in a blender with 3 tablespoons of water and a few drops of lime. Mix. Put the coulis in a pipette.
When ready to serve, take your Carpaccio out of the fridge and brush it with a little olive oil. Add a few drops of lemons. Make small dots with the mango coulis
Sprinkle with a little fleur de sel and pepper.
Enjoy!
Tips: to cut your nuts more easily, place them in the freezer for 15 to 20 minutes.
You can also add a coriander coulis (be careful with the coriander) and small pieces of hazelnuts.