Sumptuous chocolate coffee pie made with a generous glossy ganache and a mile high Italian meringue. The perfect dessert for great occasions.
Sea Scallop Carpaccio with Lime
Ingredients
- 16 large sea scallops
- 1/2 lime, juice + zest
- 3 Tablespoons olive oil
- Sea salt
- Timut pepper, freshly ground
- Pink peppercorn, freshly ground
- A few sprigs of chives (optional)
- A few pomegranate seeds, to decorate (optional)
Instructions
- Wash the scallops, pat dry on paper towel and place for 15 minutes in the freezer to harden them a little.
- Using a sharp knife, slice each scallop crosswise into very thin slices, and distribute slices among four plates, laying them flat in a circular pattern.
- Drizzle lime juice all over, sprinkle with sea salt, Timut pepper and pink peppercorn, then drizzle with olive oil. Garnish with lime zest, a few sprigs of chives, pomegranate seeds and serve immediately.
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