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Carpaccio of scallops, Andaliman pepper and Citrus
Andaliman Pepper, originating from Indonesia, belongs to the category of “cousin peppers”. It is a wild berry that belongs to the climbing plants named Zanthoxylums. Like most of these berries, this pepper does not sting but gives off a fresh scent in the mouth, reminiscent of citron, lemongrass and notes of jasmine.
This berry goes particularly well with seafood such as white-fleshed fish, but also with fruits, especially exotic fruits such as mango or pineapple. Today we offer you an amazing combination of scallops.
- For 4 people
- Time: 20 mins
- Difficulty: easy
INGREDIENTS
- 24 scallops without coral (6 per person)
- 4 tablespoons walnut oil
- 1 lime
- 1 orange
- 1 tablespoon of Andaliman Pepper
- 1 pinch of chives
RECIPE STEPS
- Wash and drain the scallops.
- Using a sharp knife, cut thin slices of scallops. The slices should be 1-2mm thick.
- Arrange the slices of scallops in a dish without overlapping them. Let the scallops cool for a moment.
- Squeeze lime and orange
- Add a drizzle of walnut oil and a few drops of lime juice and orange juice.
- Finish with a few sprigs of chopped chives.
- Season everything with finely ground Guérande salt and Andaliman pepper also finely, ideally using a mortar or a special grinder for Zanthoxylum.
- Cover with cling film and refrigerate for 1 hour before serving, very fresh!
And good appetite, of course !
