A light dish, in season and very easy to prepare. We have chosen a cremant de Bordeaux to go with this Carpaccio. A château de Lisennes.
4 fresh scallops– 1 ripe mango
1 juice of a lime
a small bit of ginger
raspberry balsamic vinegar – flower salt
Rinse the scallops and place them on kitchen roll.
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.
Using a round cutter, make circles with the mango then cut them also into thin slices.
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 !
Which wine to choose?
Le Crémant de Bordeaux du Château de Lisennes dans la cave des 1001 Châteaux
AOC Bordeaux and Bordeaux Supérieur: the largest vineyard of fine wines in the world. It represents more than half of the Girondin vineyard with 4 colors and 7 Appellations d’Origine Contrôlée. 7 good reasons to combine to love Bordeaux.
L’abus d’alcool est dangereux pour la santé. A consommer avec modération.
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