Scallop carpaccio with mango
Ingredients for 12 small servings
Extra virgin olive oil
Open the scallop shells and divide the scallops (the white parts) from the corals (the orange parts). Use only the scallops themselves and keep the corals to one side for other recipes.
Rinse the scallops to remove any traces of sand, then pad them dry with a cloth.
Slice the scallops thinly. Lay them on a plate and brush them with an emulsion of olive oil and lime. Season with a pinch of salt and pink pepper and leave them to marinate in the refrigerator for 10 minutes.
In the meantime, prepare the mango. Peel it and cut it into thin slices.
Make up your servings by alternating, on small plates, slices of mango with those of scallop. Decorate with a few coriander leaves and serve.