Carpaccio of Saint-Jacques

Publiée le 21/07/2015




  • 4 fresh scallops
  • a few leaves of lemon verbena
  • a pinch of sea salt
  • a turn of pepper mill
  • 4 tbsp ginger flavoured olive oil

The day before your fishmonger to prepare for the Saint-Jacques, if necessary clean again, and chill with the leaves of lemon verbena.

The next day, finely cut into strips, place them in a rosette on a plate and season with salt and pepper and add above the oil.

Good tasting !

Riesling Schlossberg, cuvée Sainte-Catherine blanc 2008 (

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