Back to overview
Amuse / Appetizer

5001608 LOAF WITH SOURDOUGH MULTISEED PRE-SLICED

Scallop carpaccio with garlic butter, lemon oil, black pepper, cress and fleur de sel. (tip: replace garlic butter with algae butter)

INGREDIENTS

  • 5001608 LOAF WITH SOURDOUGH MULTISEED PRE-SLICED
  • Fresh scallops sliced very thinly
  • Garlic – herb butter (or algae butter)
  • Olive oil perfumed with lemon
  • Black pepper and coarse sea salt
  • Fresh cress and pink pepper balls
     

METHOD

  1. Toast or grill slice of multigrain sourdough loaf. Spread on garlic- herb or algae butter.
  2. Slice fresh scallops very thin (1 mm) and lay them on a kitchen paper.
  3. Arrange sliced scallops in overlapping manner on toast.
  4. Drip aromatised olive oil on scallops. Season with ground black pepper and sea salt (fleur de sel).
  5. Add dot of herb butter and let melt under broiler.
  6. Garnish with cress and pink pepper seeds.
  7. Serve immediately.