Preparation 1hr 20 mins Cooking time 1hr
Serves 4:
- 6 Nectavignes®,
- 12 shelled scallops without coral,
- Juice of 1/2 a lemon,
- 1 tablespoon of olive oil,
- A few sprigs of thyme,
- Pepper.
Make a compote with the Nectavignes® by following the “Thyme flavoured Nectavigne® compote” recipe. Let it cool. Cut the scallops into small pieces to prepare the tartare and marinade them for 1 hour in the olive oil, lemon juice, sprigs of thyme and a little pepper. Wash the remaining Nectavignes ®, remove the stones and cut into fine slices. Fill a ramekin to three-quarters of its height with the scallop tartare firming it down. Fill to the top with the Nectavigne® compote. Turn out this preparation on a dinner plate placing all around it the Nectavigne® carpaccio and decorate the tartare with a final slice. Serve chilled.