Carpaccio of Scallops with a Japanese twist

This dish developed in Kerrouet is an easy East meets West dish. No cooking involved and it can be served as soon as the ingredients are brought together. It’s a wow starter and very dramatic despite being fairly simple to make. 

Ingredients

4-6 medium sized clean fresh raw scallops per person 

pickled sushi ginger

Sashimi soy sauce

Fresh lime juice

Fresh Chives

Rose pepper 

Salt and pepper

Method

Slice the scallops into 4-5 millimetres / 0,2 inches

On four plates, cover the plates with the pickled sushi ginger, and then sprinkle a little of the Sashimi soy sauce but not too much as it is very strong and will overpower the scallops.

Sprinkle some chopped fresh chives, rose pepper and a dash of salt and pepper to taste. Finally squeeze some fresh lime juice on top and serve.

Serve with a dry white wine.