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Scallop and Caviar Salad with Seaweed and Tart Mango Marinade Recipe
Scallop and Caviar Salad with Seaweed and Tart Mango Marinade
Eric Briffard, Le Cinq, Paris
Eric Briffard, Le Cinq, Paris
Flavors of Paris and the Ile-de-France
Total time: 15 to 30 minutes

Preparation time: 20 minutes
Cooking time: None

Difficulty: Easy
Chef's Note

An original recipe from Éric Briffard, of the Plaza Athénée in Paris

For 4 servings

- 12 large scallops
- 250 g (8 oz.) curly leaf lettuce
- 50 g (2 oz.) lamb's lettuce or buckhorn plantain
- 50 g (2 oz.) cress or chickweed
- 20 g (2/3 oz.) sevruga Caviar
- 30 g (1 oz.) cooked lobster roe
- Dried mango chips
- + 1 ripe Mango
- 2 limes
- Some treated seaweed
- Extra virgin olive oil
- Salt and pepper

Preparing the mango marinade

  1. pour 30 g (1 oz.) lime juice into a blender container;
  2. add a pinch of salt, a grinding of pepper, 40 g (1 1/2 oz.) fresh peeled mango and 80 g (1/3 cup) olive oil.
  3. Purée everything for a few seconds and set aside. 

Preparing the salad and presentation 

  1. Slice the scallops thinly and arrange them flat on a plate. 
  2. Coat them lightly with the mango marinade. Season with cracked pepper and a little fleur de sel. Set aside. 
  3. Cut the mango and seaweed into small even cubes. 
  4. Toss the salad greens with the mango marinade and the lobster roe. 
  5. Place the salad on each plate. Arrange the marinated scallop slices attractively on top. 
  6. Garnish with diced mango, seaweed and caviar. 
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