Translucent rounds of scallop, barely firm from the freezer, laid out on cold plates like pale coins: Le Paulmier’s Rice & Verbena Vinegar, made from Camargue rice, dresses them with citrus and peppery notes and a touch of lime.
Serves 4 · 15 min + 15 min freezing
Ingredients
- 8 very fresh sea scallops, sliced into thin rounds
- 1 tbsp Rice & Verbena Vinegar (Le Paulmier)
- 3 tbsp olive oil
- A pinch of fleur de sel
- A little lime zest
- A few chives
Method
- Place 8 very fresh sea scallops in the freezer for 15 minutes to firm them up.
- Slice them into thin rounds and arrange them on 4 chilled plates.
- Whisk 1 tbsp of the rice and verbena vinegar with 3 tbsp olive oil and a pinch of fleur de sel.
- Spoon the dressing over the scallops, add a little lime zest and a few chives, and serve right away.
The star of this recipe: Rice & Verbena Vinegar, by Le Paulmier.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
