What You’ll Need
from Oliviers&Co
About This Recipe
A festive, sophisticated and fruity carpaccio recipe.
Ingredients
At Oliviers&Co
Italian Olive Oil
Raspberry Specialty Vinegar
Espelette Pepper
Flower Salt from the Ebro Delta
At the market
12 scallops
2 green apples
Juice of 2 lemons
Crushed pistachios
Directions
In a bowl, mix the juice of one lemon with 3 tbsp of raspberry vinegar and 6 tbsp of olive oil. Add 2 pinches of Espelette pepper.
Cut the apples with their skins into fine matchsticks. Add lemon juice.
Cut the scallops into very thin strips and arrange them on 6 plates. Drizzle with dressing and sprinkle with salt.
Arrange the apples on top and finish with the crushed pistachios.