Scallop Carpaccio with Caviar and Raw Beet
- 4 fresh scallops
- one 30 gr tin of Ars Italica Calvisius Oscietra Royal
- 1 small beet
- 1 organic orange
- white pepper, salt
Wash the scallops, wipe them, freeze them for 24 hours, let them thaw and cut them into very thin slices.
Arrange them in a plate and dress them with orange juice and orange zest, salt and pepper. Let them marinate for an hour in the refrigerator.
Peel the beet, slice it very thin and display it in the plates. On top, place the scallop carpaccio and finish with the caviar.