Serves 4<\/p>\n
<\/p>\n
Preparation time: 20 minutes<\/strong><\/p>\n Resting time: 10 minutes<\/strong><\/p>\n <\/p>\n Ingredients:<\/strong><\/p>\n 12 good-sized, extra-fresh Saint-Jacques scallops<\/p>\n Fleur de sel<\/p>\n Freshly ground pepper<\/p>\n 2 well-ripened passion fruits<\/p>\n A splash of olive oil<\/p>\n Lime zest<\/p>\n <\/p>\n Preparation:<\/strong> Arrange them, as you go, on to individual plates.<\/p>\n Season the slices carefully as without doing so the Carpaccio can be rather bland<\/p>\n Open up the passion fruits and using a teaspoon, scoop out the juice and flesh on to the scallops<\/p>\n Add a few drops of olive oil and a little lime zest<\/p>\n Leave to marinate for 5 minutes before serving<\/p>\n Now it\u2019s ready!<\/p>\n <\/p>\n Suggestion:<\/strong><\/p>\n This very simple Carpaccio can be served with lamb\u2019s lettuce seasoned with a lemon and olive oil dressing.<\/p>\n It is best to add the dressing, the passion fruit and the olive oil just as you serve the scallops.<\/p>\n There\u2019s no need to marinate the scallops for 1 hour before serving.<\/p>\n","protected":false},"excerpt":{"rendered":" Serves 4 Preparation time: 20 minutes Resting time: 10 minutes Ingredients: 12 good-sized, extra-fresh Saint-Jacques scallops Fleur de sel Freshly ground pepper 2 well-ripened passion fruits A splash of olive oil Lime zest Preparation: Cut the Saint-Jacques scallops into thin slices. Arrange them, as you go, on to individual plates. Season the […]<\/p>\n","protected":false},"author":3,"featured_media":2410,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[18,16],"tags":[],"class_list":["post-3776","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cat_main_course","category-cat_recipes"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/posts\/3776","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/comments?post=3776"}],"version-history":[{"count":1,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/posts\/3776\/revisions"}],"predecessor-version":[{"id":3789,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/posts\/3776\/revisions\/3789"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/media\/2410"}],"wp:attachment":[{"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/media?parent=3776"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/categories?post=3776"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/tags?post=3776"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nCut the Saint-Jacques scallops into thin slices.<\/p>\n