Seared scallops, tartare of raw avocado and papaya with espelette pimento

Saint-jacques raidies, tartare d’avocat et papaye au piment d’Espelette

From the restaurant Secret Square

A romantic dish to make on a special occasion so that your loved one can enjoy a treat that also happens to be light!


In a bowl, dice up a small avocado and one quarter  papaya. Mix and season with salt, pepper, and a few drops of Xères vinegar. Set aside at room temperature.


In a bowl cut the other half of the avocado into pieces, salt, pepper, add the squeezed lemon juice, 4cl of apple juice and olive oil. Mix all together until you get a thick sauce.

Renew the same operation with the quarter of papaya: lemon juice, 4cl of apple juice, salt, pepper and olive oil. Mix all together. Set aside.

Pour the virgin sauce: finely chisel the shallot. Chop up a few capers with a pestle.
In a bowl pour 4 tablespoons of paprika flakes. Add 5 table spoons of olive oil, table spoon of soya sauce, the finely chiseled shallot and the capers. Mix everything together and set aside at room temperature.


Cut the 2 leaves of phyllo dough in squares of about en 9 cm par 9 cm. Use a brush to baste with olive oil and place them in an oven preheated to 180° (thermostat 6) about 7 minutes until they have coloring.

Spread the avocado-papaya tartare on the squares of phyllo dough. Set aside.


Slice up the scallops in a bowl. Baste with a little olive oil and put them in a very warm oven (240°/thermostat 8) about 1 minute.

Place the scallop slices on the raw avocado like a carpaccio. Sprinkle with a pinch of Espelette pimento.


Present the scallops in a plate and place all around a mix of avocado sauce, papaya sauce and virgin sauce. Serve immediately.

Also discover the scallop carpaccio with mimolette cheese and the cod fish of Beatriz Gonzalez.


Ingredients for 2 persons :

- 6 big scallops without coral

- 2 leaves of phyllo dough (or brick leaf)

- 1 avocado

- 1 lemon

- ½ papaya

- apple juice

- 1 tea spoon of soya sauce

- olive oil

- vinegar of Xerès

- 1 shallot (preferably in flakes)

- chives

- aniseed

- fresh chervil

- capers

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