Carpaccio of scallops with Parmesan

Préparation
15min
Cooking
0min
Difficulty
Cost
For 4 people
  • 4 scallops
  • 60 g Parmesan
  • 1 tbsp walnut oil
  • 100 g walnut kernels
  • Salt
  • Freshly-milled pepper
  • Cut the scallops and Parmesan into thin strips.

    Season the scallops with the walnut oil, salt and pepper.

    Lay alternating strips of scallops and Parmesan on 4 plates or slate plates and sprinkle with pepper.

    Crush the walnuts into large chunks.

    Serve the carpaccio with the walnuts.

    Perfect wine pairing

    More about this grape variety

    Chardonnay de France

    The power behind refinement and full body. Chardonnay has become the most renowned white grape variety in the world of wines. It typifies French chic with its smooth palate and long finish. Always amazing with shellfish and fine fish. Scallops, whether simply sautéed or in a tartar with truffles, are an excellent pairing. This very chic combination is both mouthwateringly eye-appealing and easy to make. With the finesse of the meat and the elegance of the bouquet, it is pure pleasure. Chardonnay’s long finish perfectly complements the scallop’s powerful flavor. It is also the wine of choice for a Tarama Soufflé. It is a very creative match with pears. To prove its power and noble character, Chardonnay here pulls off a breathtaking harmony between the savory flavor of Roquefort cheese, the sweetness of the pear, and the long-lasting aroma of saffron. A miraculous combination that you simply cannot miss.

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