Scallop carpaccio with beetroot
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Ingredients:

• Scallops
• Vegetable espuma beetroot
• Vegetable sheet beetroot
• Olive oil
• Vene cress

Preparation:

1. Slice the scallops thinly into a carpaccio
2. Fry the vegetable sheet until crisp
3. Dress the scallops with a little olive oil and season
4. Finish with espuma, vegetable sheet and cress