Scallops Carpaccio with Mango and Parmesan
This winter, one of my favorite homemade meals was concocted in no time by my dear friend Sophie, who made a dinner of scallops carpaccio with mango.INGREDIENTS
8 sea scallops, washed and sliced thinly
A chunk of parmesan, about 1/3 cup
1 teaspoon olive oil or walnut oil
1/2 a mango
Salt and freshly ground pepper
Yield: 4 Servings
A chunk of parmesan, about 1/3 cup
1 teaspoon olive oil or walnut oil
1/2 a mango
Salt and freshly ground pepper
Yield: 4 Servings
RECIPE
Arrange the sliced scallops on a plate, add the oil and season to taste. Cut the mango in thin sticks and sprinkle on top. Using a vegetable peeler, peel the parmesan chunk over and serve immediately.
MIREILLE'S CALENDAR
Click here to view Mireille's CalendarRELATED
FRENCH_WOMEN ON TWITTER
- Encore blueberries http://t.co/Rxjsk5cy — 14 hours 21 min ago
- Blueberries recipes anyone? http://t.co/yq1U7Uxf — 1 day 11 hours ago
- RT@ChefCarmenG my new restaurant Carmen at the Danforth will open in Portland,... http://t.co/MWad1iVq — 5 days 16 hours ago
- How to use up the frozen blueberries from last summer still in my freezer? http://t.co/OC7JLV7H — 5 days 17 hours ago
- @lydng No, the one and only is in the Big Apple — 1 week 6 days ago
STAY AU COURANT
Sign up for the newsletter to receive news, special features and more.
Visit the fan page on Facebook
