Murmansk scallop carpaccio

Ingredients

• chilled scallop - 100 g
• citrus-cucumber sauce - 30 g
• cucumber - 10 g
• lemon peel - 2 g
• orange peel - 2 g
• orange juice - 10 g
• lemon juice - 3 g
• salt - 1 g
• olive oil - 10 g
• watercress - 2 g

Cooking

Step 1

Cut the cooled scallop thinly across, put on a plate.

Step 2

Separately, prepare the sauce, for this, in a blender, beat olive oil, lemon and orange zest without the white part, cucumber and lemon and orange juice until smooth.

Step 3

Gently pour over the scallop carpaccio sauce.

Step 4

Garnish with finely grated lemon and orange zest, garnish with watercress leaves.