Saturday, February 9, 2013

Carpaccio of scallops on pastry

Carpaccio of scallops on pastry
4 large scallops frozen, 150 g of chilled pastry, 1/2 lime, pink pepper, Maldon salt, extra virgin olive oil.
Thaw scallops and cut them into thin slices. Put them in a bowl, water them with the lime juice and two rounds of pink pepper grinder. Put the source on the fridge for an hour.
Preheat oven to 200 º C. Besides, cut the pastry into four rectangles and place them on a piece of greaseproof paper. Distribute them in the tray and bake for 15 minutes. Then take off the heat and mass.
Place each rectangle baking dish and top with scallop blades. Season with salt, varnished with oil and sprinkle with pepper.

No comments:

Post a Comment