Scallop Carpaccio with Caviar

Ingredients

• 10 fresh scallops
• 30 g parmesan (whole piece)
• 0.5 bunch dill
• 1 lemon
• 10 tbsp extra virgin olive oil
• Salt
• pepper (ground)
• 2 tbsp salmon caviar

Instructions

1. 1.

   Open the scallops.

2. 2.

   Remove the meat (the nut) and rinse thoroughly under running water to remove sand. Use a paring knife to scrape off bits from the parmesan block. Mix lemon juice, olive oil, salt, and pepper into a vinaigrette. Brush four plates with it and sprinkle some parmesan, pepper, and salt on top. Slice the scallop meat into very thin slices and arrange them in a rosette pattern on the plates. Then brush the scallops with the vinaigrette and add a pinch of fine salt and ground pepper. Finish by garnishing the carpaccio with salmon roe and dill.