Preparation: 40 minutes
A truly stunning starter, this is the perfect dish to serve up over the festive period.
- 12 scallops
- 4 passion fruits
- Thin strips of Abondance
- 2 lemon juice
- 6 tbsp olive oil
- Mixed herbs
- Lime zest
- 5-berry mix
- Fleur de sel
1Cut the scallops into very thin slices, taking care to make the thickness the same for all.
2Place them carefully on flat plates, overlapping slightly and interspersing slices of cheese cut with a round cookie cutter about 30 mm in diameter or the size of the scallops.
3Cut the passion fruit in half, spoon out the flesh and then crush it in a colander to remove the seeds and keep the juice.
4In a container, emulsify the passion fruit juice with olive oil and brush it over the carpaccio of scallops.
5Cover with clingfilm and let stand in the refrigerator for 30 minutes.
6To serve, add the fleur de sel and 5-berry mixture.
7Decorate with herbs, edible flowers and lime zest. You can also add some grains of passion fruit.
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