Summary

Ingredients

• 8 medium scallop (s), raised
• 500 g strawberries
• 4 tablespoon vinegar, (vanilla vinegar)
• 2 tablespoon orange liqueur
• salt and pepper
• Powdered sugar and vanilla salt
• 4 teaspoon chutney, (strawberry chutney)

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Instructions

1. Wash and clean the strawberries and let them dry well. Cut into fine slices with a sharp slicer. Place the slices on the plates in a rosette. Mix the vinegar with Cointreau, some powdered sugar (depends on the sweetness of the strawberries) and salt. Sprinkle the strawberries evenly with the vinaigrette. Let the carpaccio steep for several hours.
2. Halve the scallops and fry them briefly on both sides in a very hot grill pan, then spread over the carpaccio. Serve sprinkled with a dollop of strawberry chutney, a little coarse pepper and vanilla salt.