{"id":7593,"date":"2021-11-08T09:07:01","date_gmt":"2021-11-08T09:07:01","guid":{"rendered":"https:\/\/paulmas.com\/?page_id=7593"},"modified":"2021-11-08T09:31:33","modified_gmt":"2021-11-08T09:31:33","slug":"recettes-carpaccio-de-saint-jacques-et-agrumes","status":"publish","type":"page","link":"https:\/\/www.paulmas.com\/en\/restaurant-cote-mas\/recipes\/recettes-carpaccio-de-saint-jacques-et-agrumes\/","title":{"rendered":"Recipe SCALLOP CARPACCIO WITH CITRUS"},"content":{"rendered":"<p>[et_pb_section fb_built=&#8221;1&#8243; fullwidth=&#8221;on&#8221; _builder_version=&#8221;3.22&#8243; background_image=&#8221;https:\/\/www.paulmas.com\/wp-content\/uploads\/2015\/03\/cote-mas-vigne-restaurant.jpg&#8221; custom_padding=&#8221;||0px|&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_fullwidth_header title=&#8221;C\u00f4t\u00e9 Mas &#8211; Luxe Rural&#8221; content_max_width=&#8221;none&#8221; _builder_version=&#8221;3.16&#8243; background_color=&#8221;rgba(255, 255, 255, 0)&#8221; button_one_letter_spacing_hover=&#8221;0&#8243; button_two_letter_spacing_hover=&#8221;0&#8243; global_colors_info=&#8221;{}&#8221; button_one_text_size__hover_enabled=&#8221;off&#8221; button_two_text_size__hover_enabled=&#8221;off&#8221; button_one_text_color__hover_enabled=&#8221;off&#8221; button_two_text_color__hover_enabled=&#8221;off&#8221; button_one_border_width__hover_enabled=&#8221;off&#8221; button_two_border_width__hover_enabled=&#8221;off&#8221; button_one_border_color__hover_enabled=&#8221;off&#8221; button_two_border_color__hover_enabled=&#8221;off&#8221; button_one_border_radius__hover_enabled=&#8221;off&#8221; button_two_border_radius__hover_enabled=&#8221;off&#8221; button_one_letter_spacing__hover_enabled=&#8221;on&#8221; button_one_letter_spacing__hover=&#8221;0&#8243; button_two_letter_spacing__hover_enabled=&#8221;on&#8221; button_two_letter_spacing__hover=&#8221;0&#8243; button_one_bg_color__hover_enabled=&#8221;off&#8221; button_two_bg_color__hover_enabled=&#8221;off&#8221;][\/et_pb_fullwidth_header][\/et_pb_section][et_pb_section fb_built=&#8221;1&#8243; _builder_version=&#8221;3.22&#8243; custom_padding=&#8221;5px|||&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_section][et_pb_section fb_built=&#8221;1&#8243; _builder_version=&#8221;3.22&#8243; custom_padding=&#8221;0px|||&#8221; animation_style=&#8221;flip&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_row make_equal=&#8221;on&#8221; _builder_version=&#8221;3.25&#8243; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;3.25&#8243; custom_padding=&#8221;|||&#8221; global_colors_info=&#8221;{}&#8221; custom_padding__hover=&#8221;|||&#8221;][et_pb_text _builder_version=&#8221;4.10.7&#8243; _module_preset=&#8221;default&#8221; text_text_color=&#8221;#261402&#8243; background_color=&#8221;#f5e7d4&#8243; custom_padding=&#8221;10px|10px|10px|10px|false|false&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<h3>SCALLOP CARPACCIO WITH CITRUS<\/h3>\n<p>[\/et_pb_text][et_pb_image src=&#8221;https:\/\/www.paulmas.com\/wp-content\/uploads\/2021\/11\/Carpaccio-de-saint-jacques-vinaigrette-aux-agrumes-et-caviar-de-betteraves.jpg&#8221; title_text=&#8221;Carpaccio de saint jacques, vinaigrette aux agrumes et caviar de betteraves&#8221; align=&#8221;center&#8221; _builder_version=&#8221;4.10.7&#8243; _module_preset=&#8221;default&#8221; custom_padding=&#8221;20px|20px|20px|20px|false|false&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_image][et_pb_text _builder_version=&#8221;4.10.7&#8243; _module_preset=&#8221;default&#8221; text_text_color=&#8221;#707070&#8243; link_option_url_new_window=&#8221;on&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<p><strong>WINE PAIRING SUGGESTION : CH\u00c2TEAU PAUL MAS Belluguette, AOP Languedoc<\/strong><\/p>\n<p>[\/et_pb_text][et_pb_text _builder_version=&#8221;4.10.7&#8243; _module_preset=&#8221;default&#8221; text_text_color=&#8221;#261402&#8243; border_color_all=&#8221;#261402&#8243; border_width_bottom=&#8221;1px&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<h4>Ingredients\u00a0<\/h4>\n<p>[\/et_pb_text][et_pb_text _builder_version=&#8221;4.10.7&#8243; _module_preset=&#8221;default&#8221; text_text_color=&#8221;#707070&#8243; global_colors_info=&#8221;{}&#8221;]<\/p>\n<p>Serves 6 people<\/p>\n<ul>\n<li>12 fresh scallops<\/li>\n<li>1 grapefruit<\/li>\n<li>2 lemons<\/li>\n<li>2 oranges<\/li>\n<li>20 cl of Astelia olive oil<\/li>\n<li>1 tablespoon of fresh dill<\/li>\n<\/ul>\n<p>[\/et_pb_text][et_pb_text _builder_version=&#8221;4.10.7&#8243; _module_preset=&#8221;default&#8221; text_text_color=&#8221;#261402&#8243; border_color_all=&#8221;#261402&#8243; border_width_bottom=&#8221;1px&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<h4>Directions<\/h4>\n<p>[\/et_pb_text][et_pb_text _builder_version=&#8221;4.10.7&#8243; _module_preset=&#8221;default&#8221; text_text_color=&#8221;#707070&#8243; hover_enabled=&#8221;0&#8243; global_colors_info=&#8221;{}&#8221; sticky_enabled=&#8221;0&#8243;]<\/p>\n<ol>\n<li>Thinly slice the scallops and place them on a plate.<\/li>\n<li>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.<\/li>\n<li>Marinate the scallops in the citrus vinaigrette just before serving.<\/li>\n<li>Use a few grapefruit and orange supremes (citrus segments are called supremes), place them on the carpaccio.<\/li>\n<li>Garnish with fresh sprigs of dill<\/li>\n<li>Serve<\/li>\n<\/ol>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=&#8221;4.8.1&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.8.1&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_button button_url=&#8221;https:\/\/www.paulmas.com\/wp-content\/uploads\/2021\/11\/RECETTES-FETES-2021_SCALLOP.pdf&#8221; url_new_window=&#8221;on&#8221; button_text=&#8221;Download the recipe&#8221; _builder_version=&#8221;4.10.7&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_button][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>SCALLOP CARPACCIO WITH CITRUSWINE PAIRING SUGGESTION : CH\u00c2TEAU PAUL MAS Belluguette, AOP LanguedocIngredients\u00a0Serves 6 people 12 fresh scallops 1 grapefruit 2 lemons 2 oranges 20 cl of Astelia olive oil 1 tablespoon of fresh dill Directions Thinly slice the scallops and place them on a plate. Make a citrus vinaigrette: zest the different citrus fruits, [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":7590,"parent":4772,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-7593","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recipe SCALLOP CARPACCIO WITH CITRUS - Les Domaines Paul Mas<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.paulmas.com\/cote-mas\/recettes\/recettes-carpaccio-de-saint-jacques-et-agrumes\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recipe SCALLOP CARPACCIO WITH CITRUS - Les Domaines Paul Mas\" \/>\n<meta property=\"og:description\" content=\"SCALLOP CARPACCIO WITH CITRUSWINE PAIRING SUGGESTION : CH\u00c2TEAU PAUL MAS Belluguette, AOP LanguedocIngredients\u00a0Serves 6 people 12 fresh scallops 1 grapefruit 2 lemons 2 oranges 20 cl of Astelia olive oil 1 tablespoon of fresh dill Directions Thinly slice the scallops and place them on a plate. 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