Scallop and langoustine Carpaccio with sea urchin

 

Ingredients

3 medium langoustines
2 scallops
1 orange
1 lemon
1 sea urchin
Sea salt
White pepper
½ tsp tarragon leaves
1 red chilli (medium hot)
1 tsp orange blossom honey
10 ml Muscatel wine vinegar

 

Method

  • For the marinade, grate the lemon zest and then squeeze the juice of the lemon and orange. Pour both with the zest in a pan and add 1 teaspoon of orange blossom honey and 10ml of vinegar.

  • Reduce the liquid at a low heat by three quarters. Let the liquid cool down and pass through muslin cloth. Slice scallops vertically into three pieces keeping the round shape and marinate with the marinade prepared earlier.

  • Separately blanch the langoustines in boiling water for ten seconds. Clean the langoustine meat from the shell and put in the marinade along with the scallops.

  • Add the salt, pepper and tarragon leaves. Chop the chilli finely and add to the marinade. Put the langoustine and scallops with a little marinade into water at poaching temperature for a few seconds, remove and drain.

  • When still warm, place the scallops on a plate, langoustines in the middle. Add the sea urchin to the remaining marinade left in the pan and one teaspoon of olive oil and mix together to create an emulsion and pour over the seafood.

  • Serve warm with chilli jam or orange & lemon segments.