Chef Chris Aerni from the Rossmount Inn, St. Andrews, New Brunswick, makes me this simple, decadent Scallop Carpaccio. A part of our Off the Beaten Palate shoot.
Servings: 4
Prep:
10 minutes
Cook time:
Total time:
10 minutes
Ingredients
1⁄2 pound
scallops (1/2 Dozen Medium to Large size)
1
Lemon
2 tablespoons
Olive oil
1
radish (Sliced thinly)
2 bunches
Micro Green (Small bunch-your choice)
3
Asparagus (Tips from 3 Asparagus)
Instructions
Cut each scallop crosswise (as in video) about 1/4 centimeter
