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Ingredients

100g – South Wind Scallops Carpaccio
1 cup – strawberries
½ – Spring onion
½ – Basil (leaves and stalk)
1 tablespoon – Walnuts
½ cup – Olive oil
2 tablespoons – Parmesan cheese
3 tablespoons – Lemon juice
1 – Garlic clove
Salt and pepper

Carpaccio of Scallops with Strawberries and Pesto

Instructions:

1. For the pesto sauce: in a mortar crush basil, garlic and walnuts. Add grated cheese and salt and continue pounding. Keep adding olive oil until integrates.
2. Cut the strawberries into thin slices and arrange on a plate alternating the South Wind Scallops Carpaccio and strawberries.
3. Sprinkle finely chopped chives and lemon juice and then spread the pesto and garnish with lettuces.

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