Scallop carpaccio, caviar and lime creme fraiche

Prepare a fresh and iodized starter for Christmas with this scallop carpaccio, Ossetra caviar and lime creme fraiche. The melt-in-the-mouth texture of the raw scallops is perfectly matched with the Ossetra caviar roe, which burst in the mouth and add an iodized touch. Those 2 wonderful products are delicately enhanced with a tangy and fragrant lime creme fraiche.

Preparation: 15 minutes • Cooking time: 30 minutes

Serves 4

• 10cl of olive oil and finely grated lime zest
• 12 raw scallops
• 15cl creme fraiche
• 150g mascarpone cheese
• 50g Ossetra caviar
• A few edible pansy leaves

Method

1. In a bowl, mix the lime juice with the olive oil.
2. With a sharp knife, cut the scallops into thin slices.
3. Arrange the scallop slices flat on the plates, overlapping them nicely.
4. Pour the lime and olive oil mixture over the scallops and place in the fridge for 30 minutes.
5. Whip the crème fraîche with the mascarpone to a stiff whipped cream. Fill a piping bag with it and keep in the fridge.
6. Just before serving, place the whipped cream in the center of each plate, then spread the Ossetra caviar over the scallops and sprinkle with pansy leaves.

Photographs: Aimery Chemin • Culinary stylism: Coralie Ferreira