Scallop Carpaccio

Scallop carpaccio with celery leaves makes an exciting lunch and does not even require cooking!

Enjoy a very light first course of simple, fresh flavours. The scallops are uncooked, so if ever there’s a time for sparkling freshness, this is it.

For each person
2-3 large scallops, white part only

Sea salt flakes and freshly ground black pepper
A squeeze of lemon
Extra-virgin olive oil
A small handful of celery leaves (from the centre of a head of celery)
½ small spring onion, finely sliced

Method
Cut off and discard the raised white rectangle of muscular flesh on the side of each scallop — it will make them tough. Quickly rinse the scallops and pat dry with kitchen paper, then slice them wafer thin — a properly sharp knife is useful here. Arrange either in a circle or randomly on a small plate. Sprinkle with a few pinches of salt flakes, then squeeze some lemon juice over the top and add a few splashes of olive oil. Scatter with a few celery leaves and spring onion, then add a few grinds of black pepper and serve with a nice glass of cool white Comté Tolosan.