Scallop carpaccio with Friseline

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The recipe step by step

For the marinade

1- Split the vanilla pod into two parts in the lengthwise, scrub the inside with a knife to collect the seeds.
2- Mix with the hazelnut oil.
3- Cut the scallops into fine slices. Arrange them in a big plate.
4- Paint the scallops with the vanilla marinade.
5- Leave it to marinate for 15 to 20 minutes.
6- Keep cool in the fridge.

With the help of a cookie cutter, arrange the scallop slices in different layers, on the top of each carpaccio, add some Friseline leaves (top of the leaf). Finish the presentation with some marinade drops.

Ingredients For 4 persons
  • 2 Friseline
  • 24 Scallops (6 per person)
  • 10 cl of Hazelnut oil
  • 1 Vanilla pod
  • Salt and Pepper
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