ingredients

8 or 12 scallop walnuts without coral
4 balls of Passion sorbet
1 yellow lemon 1 organic lime
2 tbsp. to s. salted cashews
80 g approx. of mesclun
Olive oil
Flower of salt
Grilled pepper

Steps

Step 1

Place the scallop nuts from 30 minutes to 1 hour in the freezer: they must be well frozen. Take them out one by one, cut them in thin slices on a board covered with stretch film; place them in a crown on 4 plates. Sprinkle with a drizzle of oil, grated the zest of lemon letting it fall on the nuts. Salt, pepper. Leave to rest in the fridge.

2nd step

Crush the cashew nuts . Mingle in a salad bowl lime juice, 2 tbsp. to s. olive oil, salt, freshly ground pepper; add the mesclun, mix, distribute in the center of the plates, sow cashews. Place a ball of sherbet on each plate.

tips

Complete: this carpaccio will be delicious with oven-dried country ham chips.