The carpaccio of your life! The recipe of the month returns!
Eric is putting on his Maïté costume again to share his favorite recipes with you.
Ultra-fresh scallops, the perfect acidity of calamansi syrup (from the HABILE grocery store, of course), a divine olive oil (we could say the best in the world), skilled hands, and always a lot of love.
We’re giving you the recipe that will set your next dinner table on fire.
Without further ado:
Ingredients for a perfect starter for one person:
- Three scallops (ideally dive-caught, and above all, very, very fresh!)
- A drizzle of calamansi oil from L’Huilerie Beaujolaise (find it in our grocery store)
- A drizzle of olive oil (we make our own oil in our family estate in Carrière d’Avignon, in the Luberon, and we sell it at Habile)
- A twist of white pepper from Madagascar (also from our grocery store!)
- A pinch of smoked salt (optional)
Calaman-what?
Calamansi (also called calamondin) is a small lemon from the Philippines. This cross between limequat and mandarin measures only 3 cm in diameter but is packed with vitamin C! Our calamansi vinegar is handmade by L'Huilerie Beaujolaise, in France, using traditional methods.
Ultra-fresh scallops, the perfect acidity of calamansi syrup (from the HABILE grocery store, of course), a divine olive oil (we could say the best in the world), skilled hands, and always a lot of love.
We’re giving you the recipe that will set your next dinner table on fire.
Without further ado:
Ingredients for a perfect starter for one person:
- Three scallops (ideally dive-caught, and above all, very, very fresh!)
- A drizzle of calamansi oil from L’Huilerie Beaujolaise (find it in our grocery store)
- A drizzle of olive oil (we make our own oil in our family estate in Carrière d’Avignon, in the Luberon, and we sell it at Habile)
- A twist of white pepper from Madagascar (also from our grocery store!)
- A pinch of smoked salt (optional)
Calaman-what?
Calamansi (also called calamondin) is a small lemon from the Philippines. This cross between limequat and mandarin measures only 3 cm in diameter but is packed with vitamin C! Our calamansi vinegar is handmade by L'Huilerie Beaujolaise, in France, using traditional methods.
Our chef @ericfontanini chose it for its perfect balance between acidity and sweetness to season his scallop carpaccio.
Speaking of scallops, did you know that ours are hand-harvested by divers in the sea, one by one, by hand? This method ensures that the seabed is not destroyed, and the scallop does not become sandy.
And since it's the cultural moment, let's share where carpaccio comes from! In the 1950s, in Venice, an Italian countess asked for a dish of raw meat. Looking at her finely sliced beef plate, the chef remembered the last art exhibition he attended: Vittore Carpaccio, known for his use of bright reds… see the connection?
Today, carpaccio comes in all colors, with all kinds of ingredients: radishes, beets, veal, dorado… As long as it's raw and finely sliced!
The most important thing to make this recipe successful is to choose ultra-fresh scallops! So, head to your fishmonger, not the frozen section. If they’re still moving, don’t worry, you’ve got it right! Once you've mastered the technique, you're in for a treat.
If your fishmonger hasn’t opened them for you, grab a knife, a spoon, and you're good to go! Follow Eric’s lead, and you can't go wrong.
At HABILE, we don’t waste anything! You can keep the scallop beards (the part around the shell that helps seal it) to make a broth, use it in sauce, or dehydrate it and sprinkle it on your dishes.
Speaking of scallops, did you know that ours are hand-harvested by divers in the sea, one by one, by hand? This method ensures that the seabed is not destroyed, and the scallop does not become sandy.
And since it's the cultural moment, let's share where carpaccio comes from! In the 1950s, in Venice, an Italian countess asked for a dish of raw meat. Looking at her finely sliced beef plate, the chef remembered the last art exhibition he attended: Vittore Carpaccio, known for his use of bright reds… see the connection?
Today, carpaccio comes in all colors, with all kinds of ingredients: radishes, beets, veal, dorado… As long as it's raw and finely sliced!
The most important thing to make this recipe successful is to choose ultra-fresh scallops! So, head to your fishmonger, not the frozen section. If they’re still moving, don’t worry, you’ve got it right! Once you've mastered the technique, you're in for a treat.
If your fishmonger hasn’t opened them for you, grab a knife, a spoon, and you're good to go! Follow Eric’s lead, and you can't go wrong.
At HABILE, we don’t waste anything! You can keep the scallop beards (the part around the shell that helps seal it) to make a broth, use it in sauce, or dehydrate it and sprinkle it on your dishes.
- Once extracted from their shells, place the scallops with the flat side down on a cutting board. Using a sharp knife, cut the scallops into the thinnest slices possible. Your knife should cut against the fibers of the scallop.
- Place the slices on your favorite plate and now, for the serious part: seasoning.
- This is as foolproof as it is delicious. A drizzle of calamansi vinegar, a generous pour of olive oil, a twist of freshly ground pepper... and you're done! Yes, really. That's it.
For those who want, you can add a pinch of smoked salt, but since the scallop already lives in salty waters, it's not necessary.
Now, just grab your fork and enjoy!
- Place the slices on your favorite plate and now, for the serious part: seasoning.
- This is as foolproof as it is delicious. A drizzle of calamansi vinegar, a generous pour of olive oil, a twist of freshly ground pepper... and you're done! Yes, really. That's it.
For those who want, you can add a pinch of smoked salt, but since the scallop already lives in salty waters, it's not necessary.
Now, just grab your fork and enjoy!