Scallops Carpaccio with Mango and Parmesan


In the 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.


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


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.