Original creation by Samuel Albert,
French Top Chef winner
Restaurant Les petits prés,
Angers, France
SCALLOP TARTAR
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Chef :
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INGREDIENTS
Ingredients
8 scallops
1 shallot
1 sprig of parsley
1 clove garlic
1 small red chilli
1 orange and its juice
10 cl Cointreau® 40%
1/2 lemon juice
Salt and pepper
Step
Chop the parsley, shallot, garlic and small red chilli.
Pour in half lemon juice.
Extract the supremes, add the juice to the chimichurri.
Add the Cointreau®.
Cut the scallops into thin slices (about 4 slices per scallop).
Arrange the scallop slices on a plate.
Sprinkle the chimichuri on the scallop rosette.
Place some orange supremes.
Sprinkle with a spoon of Cointreau®.
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