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.
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