Carpaccio of Scallops, a mango vinaigrette and a "One Ultreïa" caviarFor four persons
- 2 pieces of Scallops
- 1 ripe mango
- Extra virgin olive oil
- Sherry Vinegar
- A spoonful of 4 spice mixture
- 1 spring onion
- Salt and pepper
- 20g of "One Ultreïa" caviar
Peel Mango. Make 4 thin slices of 1 mm thickness with a mandolin or a very sharp knife. In these slices, cut 12 1 cm square diamonds, arrange these on a Silpat, sprinkle lightly with icing sugar, dry them in the dryer (or in a 60°C oven) to get chips.
Carve two more 4 mm mango slices to make small cubes.
Recover mango flesh drops and mix very finely. Add a little of olive oil, a pinch of 4 spice mixture and a dash of sherry vinegar. Adjust the seasoning. Use a sieve to remove fibers from the vinaigrette if necessary.
2. Cut the two Scallops in two. Drizzle the 4 slices with mango vinaigrette and put the slices in the center of a small plate.
Arrange harmoniously a few cubes of mango around them. Put some "One Ultreïa" caviar in the center of each Scallops.
Finally add the mango chips on the caviar. Finely chop the green of spring onions and spread them on the mango cubes. Serve immediately.