Carpaccio de mangueCarpaccio de mangue
©Carpaccio de mangue|Les Papilles

Scallop carpaccio with mango and tangy vinaigrette

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Scallop carpaccio with mango and tangy vinaigrette

Scallop carpaccio with mango and tangy vinaigrette
The gentle flavour of the scallops is enhanced by the tangy flavour of the mango.
This recipe for carpaccio will delight your guests.
The perfect starter for any celebrations this year!

Published on 7 March 2022

Looking for a recipe for your party menu this year? Frédéric Phily, chef at the Les Papilles restaurant has shared his carpaccio recipe with you.

Thin slices of scallop combined with the exotic flavours of mango. So mouthwatering!

Recipe for 4 people
Preparation time: 15 mins
Cooking time: no cooking required



– 16 quite large scallops
– 50 g of buckwheat
– 1 well-ripened mango
– 50 g of white balsamic vinegar or white vinegar
– 20 g of lemon juice
– 1 teaspoon of whole-grain mustard
– Salt and pepper
– A few pieces of baby leaf salad for decoration

Recipe steps


1. Peel the mango and remove the flesh.

2. Keep 200 g aside for the vinaigrette and cut the rest into small dice for decoration.

3. Mix the mango flesh with the balsamic vinegar, the lemon juice, the mustard and the salt and pepper.

4. Make the mixture smooth using a blender and put to one side.

5. Cut the scallops into thin strips and arrange into a rosette shape in the centre of the plate.

6. Season and drizzle generously with the vinaigrette.

7. Decorate with a few grains of lightly pan-fried buckwheat, the mango dice and a few herbs.

Serve chilled.

Fréderic Phily, chef des PapillesFréderic Phily, chef des Papilles
©Fréderic Phily, chef des Papilles
Tips from the chef

“You can prepare the carpaccio a few hours before dining and store chilled.”

Frédéric Phily, Les Papilles restaurant
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