Carpaccio de Saint-Jacques et poires au citron vert

Carpaccio of scallops and pears with lime

Here's a recipe that's simple, fresh and full of flavor. Easy to prepare, it's ideal for a special occasion or simply to treat yourself to a light, refined meal. The combination of ingredients strikes a fine balance between sweetness, acidity and freshness, enhanced by a gourmet vinaigrette and a touch of tarragon. A combination that highlights fine, tasty products. A must-try!

Ingredients

For the carpaccio:

150 g scallops (to be eaten raw)

1 large pear

50 g arugula

1 avocado

1 sprig tarragon

Zest of a lime

For the sauce:

3 tbsp. olive oil

1 tsp maple or agave syrup

Juice of one lime

4 tarragon leaves

salt and pepper

Preparation

Prepare the sauce

In a bowl, combine the olive oil, maple (or agave) syrup, lime juice and finely chopped tarragon. Season with salt and pepper, then whisk vigorously to emulsify the sauce. Chill while you prepare the carpaccio.

Prepare the ingredients:

Scallops: Rinse gently under cold running water, then pat dry with paper towels. Using a sharp knife, slice them thinly into carpaccio. Set aside in a cool place, wrapped in cling film.

Arugula: Wash under cold running water, spin dry and set aside.

Avocado: Cut in half, remove the stone and scoop out the flesh with a spoon. Cut into small pieces or thin slices, as you prefer.

Tarragon: Rinse the sprig under cold water, dry and remove the leaves.

Pear: Wash and pat dry. Using a mandolin, slice into thin strips. If you don't have a mandolin, use a knife and try to get the thinnest slices possible.

Arrange the carpaccio:

Arrange pear slices on a plate or serving platter. Sprinkle with arugula. Scatter the avocado pieces over the top. Arrange the scallop slices on top of the salad. Add tarragon leaves and sprinkle with lime zest for a touch of freshness. Just before serving, drizzle generously with the sauce.