Scallop carpaccio with mango and tangy vinaigrette

Looking for a recipe for your party menu this year? Frédéric Phily, chef at the Les Papilles restaurant has shared his carpaccio recipe with you.

Thin slices of scallop combined with the exotic flavours of mango. So mouthwatering!

Recipe for 4 people

Preparation time: 15 mins

Cooking time: no cooking required

Ingredients

– 16 quite large scallops
– 50 g of buckwheat
– 1 well-ripened mango
– 50 g of white balsamic vinegar or white vinegar
– 20 g of lemon juice
– 1 teaspoon of whole-grain mustard
– Salt and pepper
– A few pieces of baby leaf salad for decoration

Recipe steps

1. Peel the mango and remove the flesh.

2. Keep 200 g aside for the vinaigrette and cut the rest into small dice for decoration.

3. Mix the mango flesh with the balsamic vinegar, the lemon juice, the mustard and the salt and pepper.

4. Make the mixture smooth using a blender and put to one side.

5. Cut the scallops into thin strips and arrange into a rosette shape in the centre of the plate.

6. Season and drizzle generously with the vinaigrette.

7. Decorate with a few grains of lightly pan-fried buckwheat, the mango dice and a few herbs.

Serve chilled.

Tips from the chef

“You can prepare the carpaccio a few hours before dining and store chilled.”

Frédéric Phily, Les Papilles restaurant

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Scallop carpaccio with mango and tangy vinaigrette

Ingredients

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