Carpaccio of broccoli with scallops - Nest in Normandy Dieppe

Carpaccio of broccoli with scallops

Ingredients: Yields 4 servings

From the fishmonger’s:
8 scallops

From the fresh produce market:
1 small broccoli
1 white grapefruit
1 dozen hazelnuts

From your larder:
Hazelnut oil
Fleur de sel, pepper
 

  • Lay a piece of cling film on a flat surface.  Place the scallops on their sides, exposed sides facing out, in a line on the cling film, to form a roll.
  • Wrap the scallops tightly in the film and place them in the freezer for 30 minutes.
  • Pluck off broccoli florets  and wash.  Using a paring knife, slice the florets very thinly, starting with the stem.
  • Remove the scallops from the freezer and cut them into thin slices.
  • Peel and pith the grapefruit and slice the segments in two.
  • Chop the hazelnuts coarsely.
  • Place all the ingredients on the plates, season with hazelnut oil, salt and pepper.