CARPACCIO OF SCALLOPS WITH VANILLA OLIVE OIL, DEEP-FRIED MANGO WITH PINK PEPPERCORNS
Svenn Fuhrmann, Camargue, France, www.hotelestelle.com
6 pieces of scallops
2 vanilla pods
1 cl. of green lemon juice
some pink peppercorns
Camargue sea salt
Peel the mango, cut it into small cubes, warm up a frying pan with a drop of olive oil and fry the cubes of mango with a table spoon of pink peppercorns and season with sea salt and freshly ground pepper.
Cut the scallops into thin strips and put them on 4 plates.
Split the vanilla pods into two, scrape off the seeds and mix them with the olive oil.
Marinade the segments of scallops with the green lemon juice, the vanilla-scented olive oil, the sea salt and the freshly ground pepper.
Place the deep-fried mango next to the carpaccio and serve.