Scallop carpaccio with lemon Thyme and virgen olive oil
Ingredients
- 4 fresh scallops
- 2 tablespoons of extra-virgen olive oil
- 2 branches of lemon Thyme
- 2 slices of lemon
Instructions
- To be able to slice scallops easily, put in the freezer for at least 1 hour.
- Slice finely scallops and place on a little plate.
- Mix lemon Thyme with olive oil.
- Brush on scallops.
- Cover with plastic foil and refrigerate. Serve cold with 2 slices of lemon.