Côté Mas - Luxe Rural

SCALLOP CARPACCIO WITH CITRUS

WINE PAIRING SUGGESTION : CHÂTEAU PAUL MAS Belluguette, AOP Languedoc

Ingredients 

Serves 6 people

  • 12 fresh scallops
  • 1 grapefruit
  • 2 lemons
  • 2 oranges
  • 20 cl of Astelia olive oil
  • 1 tablespoon of fresh dill

Directions

  1. Thinly slice the scallops and place them on a plate.
  2. Make a citrus vinaigrette: zest the different citrus fruits, mix the zest with olive nectar, add the lemon juice, season with salt and pepper to your liking.
  3. Marinate the scallops in the citrus vinaigrette just before serving.
  4. Use a few grapefruit and orange supremes (citrus segments are called supremes), place them on the carpaccio.
  5. Garnish with fresh sprigs of dill
  6. Serve
Download the recipe