Created by Samuel Albert.
Scallop Tartar, chimichurri with Cointreau & orange supremes
Ingredients:
- 8 pieces of Saint Jacques
- 1 shallot
- 1 sprig of parsley
- 1 clove of garlic
- 1 small red chilli
- 1 orange and its juice
- 10cl Cointreau l'Unique
- 1/2 lemon juice
- Salt and pepper
Method:
Step 1
Chop the parsley, shallot, garlic and small red chilli.
Step 2
Pour in half lemon juice.
Step 3
Extract the supremes, add the juice to the chimichurri.
Step 4
Add the Cointreau l'Unique.
Step 5
Cut the scallops into thin slices (about 4 slices per scallop)
Step 6
Arrange the scallop slices on a plate.
Step 7
Sprinkle the chimichuri on the scallop rosette.
Step 8
Place some orange supremes.
Step 9
Sprinkle with a spoon of Cointreau l'Unique.
