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Sea Scallop Carpaccio with Lime

Carpaccio de Saint-Jacques au citron vert_landscape - Peugeot Saveurs


  • 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)


  • 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.