Tradition et spécialités - The new wave of fruits and vegetables


Presentation ideas

Recipes

Fillet of beef Rossini | Vegetables mousse| Scallops Carpaccio

Brochette chiken date | Hulled courgette filled | Tureen of langoustine

Duckfilet carpaccio | Atlantic Halibut whit bundles of green beans

Scallops Carpaccio with asparagus and a vinaigrette of sea urchin coral

  • For: 4 person
  • Preparation: 35 minutes
  • Baking: 5 minutes
  • Advised wine: Chablis
Ingredients :
  • Scallops carpaccio from Tradition et Spécialités, 1 tray/person
  • 2 bundles of asparagus Tradition et Spécialités
  • 12 sea urchins
  • 2 dl olive oil
  • 2 ladles of diced tomatoes
  • 2 ladles of cut chives
  • 1 cut shallot
  • 1 Lemon
  • Salt, white pepper, perfumed pepper (Setchuan or Pink pepper), salt from Camargue
Cooking instruction :

Heat a bit of olive oil and place the scallops carpaccios on each plate.

Put in a cool place.

Open the sea urchins with scissors and remove the coral.

Make the vinaigrette by mixing the olive oil, the lemon juice, the chives, the shallot, the tomato and add the half of the sea urchin coral, and be careful not to break it.

Season the vinaigrette and carpaccios with the salt from Camargue and the perfumed pepper.

Cut the kampyo link and put the bundles of asparagus on the carpaccio.

Lay the plates under a salamander or in a hot oven (Th 6/7) during 1 minute to warm it.

Put the coral vinaigrette on the all, decorate with some fresh herbs and serve.