Mango and scallop carpaccio

Preparation

1. Rinse the scallops and place them on kitchen roll.
2. Using a sharp knife cut the scallops into slices and put them on a plate. Drizzle half the juice of a lime and some olive oil over them, then add a touch of ginger and season lightly.
3. Using a round cutter, make circles with the mango then cut them also into thin slices.
4. Dress the plate switching between mango and scallops. Add a few drops of raspberry vinegar and salmon eggs. This dish should be served cold for an aperitif or as a starter. If you wish, you can add some prawns with a drizzle of olive oil and chopped ginger to bring out the flavour. Happy tasting !