991
SCALLOPS CARPACCIO & SEA URCHIN
BY CHEF YOUSSEF AKIKI
Serves 1 | Prep/cooking time 15 mins
INGREDIENTS |
• 3 pcs cleaned scallops
• 3 pcs cleaned sea urchin
• 2 tsp Extra Virgin olive oil
• ½ a lime’s juice
• 1 pcs lemon zest confit
• Sprinkle of finely chopped chives
• Sprinkle of cayenne pepper
• 3 pcs edible flower
• Sprinkle of sea salt
PREPARATION |
- Cut the clean scallops with a sharp knife and set aside on a cold plate.
- Add the sea salt, lime juice and olive oil.
- Add the cut chives and the cayenne pepper over the scallops. Add the lime zest and the sea urchin.
- Plate the plate in a freezer for a few minutes.
- Remove it and decorate the plate with the edible flowers.