A recipe for festive and refined scallop carpaccio with apples, lemon, pistachios, Espelette pepper and raspberry condiment.
Sweet raspberry vinegar sweetness
Extra virgin olive oil - Grand Cru - Italy
2 green apples
The juice of 2 lemons
Crushed green pistachios
- In a bowl, mix the juice of one lemon with 3 tbsp. of raspberry vinegar and 6 tbsp. of Italian extra virgin olive oil, add 2 pinches of Espelette chilli pepper. - Cut the apples with their skin into strips and then into thin matches. Lemonize them. - Cut the scallops into very thin strips and divide them into 6 cold plates. - Sprinkle them with the sauce, then sprinkle with salt. - Arrange the apple matches on the plates. Sprinkle with pistachios and serve.