SCALLOP CARPACCIO OVER ENDIVES AND PHYSALIS WITH LEMON & GINGER DRESSING

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Ingredients

  • 12 scallops
  • 0.4 oz physalis
  • 1 package endives
  • 4.4 lb lemon
  • 1 piece ginger
  • 2 tsp olive oil
  • 1 tsp mustard
  • Salt and pepper

Preparation

Thinly slice the scallops and cut the physalis in halves, set aside.

Squeeze the lemon juice and prepare the dressing by mixing the juice with mustard, olive oil and grated ginger. Season with salt and pepper.

Mix the scallops and physalis with the dressing. Place 4 endive leaves in a plate and put the scallops and physalis on top.