Scallop Carpaccio with Caviar and Spring Onions Recipe
Scallop Carpaccio with Caviar and Spring Onions
Flavors of Provence-Alpes-Côte-d'Azur
Total time: 15 to 30 minutes

Prep. time: Under 15 minutes

Difficulty: Easy
For 2 servings

- 100 g (3 1/2 oz.) scallops
- 20 g (2/3 oz.) caviar
- 2 spring onions
- 1/2 sprig of chervil
- 1/2 lemon
- 200 ml (3/4 cup) extra virgin olive oil
- Salt and pepper
  1. Slice the scallops very thinly; 
  2. chop the spring onions very finely; marinate with the fleur de sel and olive oil. 


  1. place the sliced scallops in a wreath on a plate that has been seasoned with salt and pepper and brushed with olive oil and a little lemon juice; 
  2. sprinkle the spring onions over the scallops;
  3. add a drizzle of olive oil, lemon juice, salt and pepper; 
  4. garnish with caviar; decorate with a few sprigs of chervil. 

A Loire Valley wine Savennières-Coulée-de-Serrant Maison Jolie

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