Scallop carpaccio, Medjool date condiment, lime and organic fermented black garlic
Ingredients:
Serves 4
4 scallops with their skirts per person (16 scallops)
250 g Medjool dates
12 cl lime juice
Grated zest of 1 lime
5 cl olive oil
Salt, pepper
Method:
1. Open and clean the scallops (or ask your fishmonger to do it), keeping the skirts…
2. Squeeze the lime juice.
3. Stone the dates, blend them and adjust the consistency by adding the lime juice (the condiment should look smooth and not be too thick). Finally, add the lime zest and transfer the mixture to a piping bag.
4. Heat a frying pan over a high heat, then add a drizzle of olive oil and sear the scallops on both sides, about 30 seconds per side.
5. Rinse the skirts thoroughly under clean cold water, drain them, sauté them in a little olive oil and moisten with 10 cl of water (this stock will be used for the lemon vinaigrette).
6. Make a vinaigrette with the skirt stock, lemon juice and olive oil.
7. Peel 4 cloves of black garlic and cut into thin slivers.
8. Slice the scallops thinly, arrange them over the base of a plate and dress with the lemon vinaigrette, finishing with dots of date condiment on each slice. Add fleur de sel and a twist of black pepper, and finish by arranging the slivers of black garlic harmoniously.
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Enjoy!
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