Carpaccio of scallops



Preparation: 20 minutes



For 4 people:


  • 12 scallops 5/6
  • 100 g of walnut kernels
  • ¼ bunch of watercress
  • Flower of salt
  • Pepper
  • 20 g of Moutarde de Meaux® Pommery®
  • 20 g of wine Pommery® vinegar
  • 40 g of grape seed oil (or peanut oil)
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Carpaccio of scallops, watercress, walnuts and Moutarde de Meaux® Pommery® vinaigrette




  • Shell very fresh scallops or have your fishmonger do it.
  • Rinse the scallops quickly and pat them dry on a clean cloth.
  • Cut thin slices and arrange them on flat plates.
  • Make the vinaigrette by mixing the Moutarde de Meaux® Pommery®, wine Pommery® vinegar, salt and pepper, then whisk with the grape seed oil.
  • Coat the carpaccio with this vinaigrette.
  • Arrange the roasted walnut kernels and watercress shoots on top.
  • Finish with a pinch of flower of salt and a grind of black pepper.


Recipe imagined and produced by chef Frederic Le Guen-Geffroy

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