Combining scallops, peat and mimolette: such is the chic and original idea of the most plus stylish carpaccio of the season.
Preparation: 15 min
For 4 persons
Cut the scallops in thin slivers.
Cut the fennel bulb in thin slices with a mandolin.
Wash and cut the pears in very fine slivers.
Cut the old mimolette in shavings.
Present all the ingredients prettily on a large plate.
Sprinkle with crumbs of fresh cheese.
Add a dash of balsamic vinegar and hazelnut oil, salt and pepper. Sprinkle with fennel flakes before serving.