Carpaccio de Saint-Jacques et mangue



  • 12 fresh scallops
  • 2 mangoes
  • 1 lime
  • 1 C. c. pink berries
  • Parsley
  • Olive oil
  • Fleur de sel, pepper


Open, trim and wash the scallops. Remove the coral.

Chop the scallops and place them on a plate. With the aid of brush, brush lightly with olive oil. Place in the fridge for 15 mins.

Peel and pit the mangoes. 

Mix 1 mango with half the juice of lime and a drizzle of olive oil. Thinly slice the other with a mandolin sliced ​​mango. 

Sprinkle serving plates with fleur de sel and freshly ground pepper. Pour a little mango coulis and spread. Arrange the scalloped scallops and mango slices.

Sprinkle with crushed pink peppercorns and flat-leaf parsley.


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