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Strawberry carpaccio with scallops and strawberry chutney

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Ingredients for 4 servings:

  • 8 m.-sized scallop(s), shelled
  • 500 g strawberries
  • 4 tbsp vinegar (vanilla vinegar)
  • 2 tbsp orange liqueur
  • salt and pepper
  • powdered sugar and vanilla salt
  • 4 tsp chutney (strawberry chutney)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

exceptional starter

Wash and hull the strawberries, and let them dry thoroughly. Thinly slice them using a sharp slicer. Arrange the slices on the plates, forming a rosette. Mix the vinegar with Cointreau, a little powdered sugar (depending on the sweetness of the strawberries), and salt. Drizzle the strawberries evenly with the vinaigrette. Let the carpaccio marinate for several hours. Halve the scallops and briefly fry them on both sides in a very hot grill pan, then arrange them on top of the carpaccio. Serve with a dollop of strawberry chutney, a little ground pepper, and vanilla salt.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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